Serving 4

• 2 tablespoons vegetable oil
• 1 ¼ pounds ground pork
• 1 cup mirin
• ¾ cup white soy sauce
• 1 ½ pounds budding chives (about 5 bunches), trimmed, cut into ½-inch pieces
• 4 garlic cloves, finely grated
• 4 red Thai chiles, thinly sliced
• ¼ cup toasted sesame oil
• 2 tablespoons dried fermented black beans
• Steamed rice (for serving)

Step 1
Heat oil in a large nonstick skillet over high. Cook pork, pressing down to encourage browning and stirring occasionally, until almost cooked through but with some remaining pink spots, about 3 minutes.

Step 2
Add mirin and soy sauce and simmer, frequently pressing down firmly on pork to break into small pieces, until liquid is reduced by half and meat looks slightly glazed, 6–8 minutes.

Step 3
Add budding chives, garlic, chiles, sesame oil, and fermented black beans. Cook, tossing, until chives are just tender and very fragrant, about 2 minutes.

Step 4
Serve over rice.