In a wok or a large saucepan over medium heat, add the oil, garlic and fermented soybean paste. Saute until the garlic starts to turn golden brown. Deglaze with the pork stock then add the soy sauce, Golden Mountain Sauce, sugar, white pepper, and sesame oil; bring to a full boil.
2 tablespoon neutral oil, 6 cloves garlic, 3 tablespoon Thai fermented soybean paste (tao jiew), 3 cups pork stock, 1½ tablespoon soy sauce, 1 tablespoon Golden Mountain Sauce, 1½ tablespoon sugar, ½ teaspoon ground white pepper, 1 teaspoon toasted sesame oil
While waiting for the sauce to boil, put the tapioca starch in a bowl and add just enough water to dissolve it - about ¼ cup but no need to be precise here. Stir to make a slurry and set aside (leave the spoon in the bowl, you'll need it again).
¼ cup tapioca starch, ¼ cup water
Once the sauce reaches a full boil, add the pork and spread the pieces out quickly. Once the pork pieces are all separated, stir in the Chinese broccoli and bring the sauce to a boil.
7 oz Chinese broccoli (gai lan)
Once boiling, give the starch slurry another stir, then pour HALF of it into the gravy and quickly stir to mix. Once the sauce returns to a boil, it will have thickened, and if you want it even thicker, add more of the remaining slurry. Remove from heat when you are happy with the sauce consistency, which should just be thick enough to coat the noodles, but not gloopy. Note: Always wait until the sauce returns to a boil before deciding if it needs more thickening.
Taste and adjust seasoning as needed. If it needs more salt, add more tao jiew or miso (if you want to add more miso paste, dissolve it in a small amount of water first before pouring it in). You can also add more white pepper if you like.
To serve, divide the noodles into serving bowls, then ladle the gravy over the noodles. Serve with prik nam som and/or roasted chili flakes. Enjoy!
Chili vinegar, Roasted chili flakes