Season the Pork Collar Steak (1 pound) with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Heat the Dried Chili Pepper (to taste), then sauté the pork, Peanut Oil (2 tablespoon), and Onion (to taste) until the pork is halfway cooked.
Season with Smoked Paprika (1 teaspoon), Soy Sauce (1 tablespoon), Hoisin Sauce (1 tablespoon), Mirin (1 tablespoon), Tomato Paste (1 tablespoon), Maggi Seasoning (1 dash), Dried Chili Pepper (to taste), and Fresh Cilantro (2 tablespoon). Simmer for 30 seconds then check and adjust the seasoning.
Cook the Bucatini Pasta (1 package) according to package directions.
Drain the pasta, then mix with Extra-Virgin Olive Oil (2 tablespoon) and Parmigiano-Reggiano (2 tablespoon). Plate on a deep pasta plate.
Add the pork, and top with more freshly grated Parmigiano-Reggiano before serving.