Heat the neutral cooking oil in a soup pot over medium heat. Once hot, add the pork and cook, breaking up with a wooden soon, until well-browned –about 10-15 minutes. Season with salt and pepper.

Add half the minced Thai chili peppers, crushed red pepper. and the sesame oil. Cook another 3-4 minutes. Pour in the cooking wine or water and scrape up any browned bits stuck to the bottom of the pan. Transfer the cooked pork to a bowl.

If needed, add another teaspoon of oil to the pot over medium heat. Once hot, add the sliced onion. Cook for 6-8 minutes until softened and beginning to brown. Add the minced garlic, half the minced scallions, and the remaining minced Thai chili peppers and cook for 1-2 minutes until fragrant.

Pour in the chicken stock and scrape up any browned bits stuck to the bottom of the pot. Bring to a boil and season the broth with cumin, fish stock, and soy sauce. Reduce heat, add the cooked pork, and simmer 20 to 30 minutes. Taste and season to your preferences, adding more soy sauce, fish sauce, sesame oil, or crushed red pepper to taste.

Bring a pot of water to a boil and cook the soba noodles according to package instructions. Drain and rinse and set aside.

Right before the soba noodles finish cooking, add the bok choy to the spicy pork broth. Cook for 4-5 minutes until the bok choy is bright green and just beginning to soften. Turn off the heat.

Divide the cooked soba noodles between bowls and ladle the spicy pork broth on top. Garnish with the remaining minced scallions and more minced Thai chili peppers, if desired. Enjoy!