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Warm the sesame oil in a large skillet over medium high heat. When it shimmers, add the ground pork and salt. Cook, using a wooden spoon or spatula to break the pork up into tiny crumbles, until the pork is cook through and no longer pink, 5 to 7 mins.
Meanwhile, trim the brussels, then halve them through their stems, place flat side down, and slice as thinly as you can—or throw them in a food processor and pulse until shredded!
Add the brussels to the skillet and cook, stirring occasionally, until very tender, 3 to 4 mins. Increase the heat as needed to get some browning on the pork and brussels. Use a micoplane to grate the garlic directly into the skillet and cook, stirring, until fragrant, about 30 seconds. Reduce the heat to medium. Finely chop the cilantro, stir it in, then scorch everything to one side of the skillet.
Add the soy sauce, vinegar, peanut butter, and 1 tbsp of sriracha to the empty side. Stir to dissolve the peanut butter. Don't worry if bits of food get mixed in there, once you've created a somewhat smooth sauce, stir it into the pork and brussels to mix and coat evenly.
Taste and add more salt or sriracha as needed. Top with sesame seeds and separate into 4 containers with cooked grain of choice.