In a bowl, combine ground Sichuan peppercorns, grated ginger, smashed garlic, tamari, and rice vinegar. Add the pork strips and season with salt. Mix until well-coated, cover, and refrigerate for 2 hours to overnight.

Allow the pork to reach room temperature. In a pot, heat the neutral oil to 175°C (medium-high).

Toss the marinated pork strips in tapioca flour until each piece is evenly coated.

Fry the coated pork in batches for about 3-5 minutes or until golden brown. Transfer to a wire rack to cool.

Fry the fresh basil leaves in the same hot oil for 10-20 seconds until crispy, then drain on kitchen paper.

Plate your crispy pork alongside the fried basil and serve hot.