In the largest skillet you have at least 12 inches in diameter, over high heat warm 2 tablespoons of the Coconut Oil (1/4 cup). Let it get nice and hot.
Add the tipped, tailed, and halved Green Beans (1 pound) and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set aside.
Add the remaining 2 tablespoons of oil to the pan, I used a little less, along with the Ground Pork (4 ounce) and cook, stirring occasionally, until the pork loses its rawness and is on its way to being browned, 2 to 3 minutes.
Add the Fresh Ginger (2 tablespoon) and stemmed, seeded, and minced Red Chili Pepper (1) and cook, stirring, until the pork is browned and a little bit crisp, about 5 minutes.
Return the string beans to the skillet and drizzle over the Soy Sauce (2 teaspoon) and Chicken Stock (2 tablespoon). Cook, stirring, just until everything is nicely combined and the liquid is mostly evaporated, a couple of minutes.
Season the beans to taste with Kosher Salt (to taste) and Ground Black Pepper (to taste). Serve immediately next to or on top of Brown Rice (to taste) and a fried Egg (to taste) if you like.