Mapo Tofu - one of my favorite dishes.

INGREDIENTS
SPICE BLEND
1/4 cup dried Tianjin chiles or chiles de &aacute;rbol
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon Sichuan peppercorns
2 green cardamom pods
2 whole cloves
1 bay leaf
1/4 cinnamon stick
1 tablespoon kosher salt
1 tablespoon sugar
BRINE
2 tablespoons plus 1/4 cup chili oil
1/2 cup tomato paste
4 cups low-salt chicken broth
4 cups dry white wine
2/3 cup fish sauce (such as nuoc nam or nam pla)
1/2 cup fermented black beans (from one 4-ounce can, rinsed, drained)
1/2 cup pepper oil
2 pounds boneless pork shoulder (Boston butt), cut into 1-inch cubes
BRAISE AND ASSEMBLY
1/4 cup (packed) fresh cilantro leaves with tender stems plus more chopped for garnish
3/4 cup red Thai chiles
1/2 cup chopped garlic
1/2 cup chopped onion
1/2 cup grated peeled ginger (from two 4x1-inch pieces)
1/4 cup sliced scallion (about 1)
1&amp;#160;8x4-inch piece kombu
Kosher 