Start your rice. Seriously, even before mise en place. This dish comes together FAST.

Thinly slice your cucumbers (using a mandolin if you have it, or the side of your box grater). Add to shallow bowl with ¼ cup rice wine vinegar, 1 tbsp sugar and 1 tsp salt. Stir and set aside

To a small bowl, add your sauce ingredients: 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp shaoxing wine, ½ tsp sesame oil, 1 tbsp brown sugar, 1-2 tbsp sriracha (depending on your spice level) and ¼ tsp msg (optional). Mix well and set aside

Heat a large fry pan (not a non stick preferably) over medium high heat. Add 1 tbsp oil. Once smoking hot, add green beans with a pinch of salt and toss. Let cook for one before stirring so the beans can char. Stir and let sit again. Cook until slightly charred on a few sides, about 3 minutes. Remove from pan and set aside

To the same pan over medium high heat, add a splash of oil. Squeeze pork in your hands to remove the meat grinder texture. Drop into hot pan in clumps and do not touch. Let it get deeply brown on one side (about 3-5 minutes) and flip. Once almost cooked through, add diced green onions, minced garlic and ginger and stir. Add in green beans, sauce and stir, cook for 1 minute until sauce slightly thickens

Serve beans and pork over rice, top with your pickled cucumbers and a TON of sesame seeds and reserved green onion tops.