For pork caramel sauce, steam pork neck in a steamer basket placed over a saucepan of simmering water for approximately 10-15 minutes. Set aside and cool. Dice into approximately 1-2cm cubes.
Using a mortar and pestle, grind white pepper, cinnamon and star anise into powder. Remove then pound garlic, ginger and coriander roots into a paste
Heat oil in a wok, add paste and fry off until fragrant. Add powder and continue to fry for further 2-3 minutes. Add chicken stock. When boiling introduce palm sugar and continue cooking until caramelised and sticky. Add fish sauce to taste.
Deep fry pork cubes until golden and add to caramel sauce.
For Nam Jim, pound garlic, coriander roots, birds eye and long chilli in a mortar and pestle to a smooth a paste. Add lime juice and mix well.
Add sugar and mix well until dissolved. Add fish sauce to taste.
In a medium saucepan, heat the vegetable oil to 180⁰C.
Place ¼ cup drained noodles into a medium bowl with a teaspoon of beaten egg, transfer to a tray lined with paper towel and mix with fingertips. Drop noodles into heated oil and deep fry until crispy and lightly golden. Drain on a paper towel-lined plate.
For salad, toss pomelo, bean shoots, garlic chives, chilli, ginger, spring onion, coriander, mint and lime leaf in a mixing bowl. Dress with 4 tablespoons of Nahm Jim. Mix well. Add crispy noodles and
cooked pork and gently fold.
To serve, arrange on a serving plate and dress with 1-2 tablespoons of caramel sauce.