In a medium bowl dissolve 1 tsp. salt in 2 cups of water. Add tofu cubes. Let rest for 30 minutes.
In a small bowl, combine the Omnipork, dark soy sauce, and ground Sichuan peppercorns. Chill for 30 minutes.
In a large pan over high heat, add 2 tbsp. of the vegetable oil. When the oil is shimmering, add scallions and sauté about 2 minutes. Add Omnipork and sauté, breaking it apart into tiny morsels, until cooked through, about 5 minutes more. Transfer meat and onions to a medium bowl and set aside.
Add 2 tbsp. oil to the same pan. Add the garlic and ginger and sauté, stirring occasionally, about 2 minutes. Add the ground chilies, fermented black beans, and doubanjiang, and sauté, stirring occasionally, another 2 minutes. Add Shaoxing wine to deglaze the pan, cooking and stirring until the liquid has nearly evaporated. Add chicken stock, mix well, bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes.
Return cooked Omnipork mixture to pan and cook over medium heat for 2 minutes. Add kecap manis, drained tofu, and black pepper, and simmer 5 minutes. Gently fold in cornstarch slurry and simmer 1 minute. Serve with a dusting of ground Sichuan peppercorns.