1. Finely-grind the black peppercorns, star anise, cloves, and coriander.
2. Cut the pork from the bones and slice into 1/4" ribbons. Set aside the bones and all trimmings. Toss the meat with salt, ground spices, and sesame oil. Refrigerate for at least 2 hours.
3. Blanch the brocolli florets and snow peas then shock to cool.
4. Coat the bottom of a small pot with vegetable oil over medium heat. Once hot, add the pork bones and trimmings. Roast on both sides for 5 - 10 minutes.
5. Cover with hot water and simmer for 1 hour. Filter-out any solids then return the broth to the pot over low heat. Add the beef base and ginger. Keep warm until ready for serving.

When ready to cook the stir fry:

1. Bring a pot of water to a boil.
2. Heat 1 tbsp of oil in a wok over high heat. Add half of the pork and stir-fry until browned and cooked just through. Remove to a holding dish, then add another 1 tbsp of oil and cook the second batch of pork. Remove to the holding dish.
3. If the wok is too dry add a small amount of oil, then add the shallot and sweet pepper. Stir fry for several minutes until the shallot is lightly browned and the peppers are softened.
4. Add the garlic and stir fry for 30 seconds.
5. Add the brocolli and snow peas. Stir fry the mixture for several minutes, until the brocolli is just becoming tender.
6. Immediately after adding the brocolli, add the dry noodles to the pot of boiling water.
7. Add the pork and any juice back to the wok and toss with the vegetables. Continue stir frying for about a minute.

To serve:

1. When the noodles are ready, drain them in a colander and split between four large bowls or plates.
2. Divide the hot broth between the four dishes (hold back the ginger slices).
3. Divide the stir fry mixture between the four dishes.

At this point dinner is served. I sprinkled some Flatiron Pepper Co. "Kimsa Quñi" pepper flakes over my dish to really punch-up the spice level.