Begin by placing your bite-sized pork pieces in a mixing bowl. Add rice wine, light soy sauce, oyster sauce, sugar, ground white pepper, and toasted sesame oil. Mix well to ensure every piece is coated. Let it marinate for at least 30 minutes to deepen the flavor.

If using fresh rice noodles, soften them in hot water according to the package instructions. Drain and set aside. If you have dry noodles, cook according to instructions, then rinse under cold water to prevent sticking.

In a large skillet or wok, heat neutral oil over medium heat. Add the marinated pork, stirring occasionally until it's golden brown and cooked through. This usually takes about 5-7 minutes. Remove from the skillet and set aside.

In the same skillet, add more neutral oil if necessary, then sauté the garlic until fragrant. Stir in the fermented soybean paste and cook for a minute. Gradually add pork stock and bring it to a simmer.

Mix the tapioca starch with water to create a slurry. Pour this into the gravy while stirring vigorously. Allow it to thicken and reduce slightly. Add soy sauce, Golden Mountain Sauce, sugar, ground white pepper, and Chinese broccoli. Stir until the broccoli is slightly tender.

Once the gravy is thickened, reduce heat. Return the cooked pork to the skillet and add the prepared rice noodles. Gently toss everything together, ensuring the noodles are coated in the gravy.

Serve your Rad Na topped with toasted sesame seeds and optional condiments, such as chili vinegar or roasted chili flakes for that extra kick.