In a large skillet over high heat, heat sesame oil to a shimmer. Carefully add the Berkshire pork strips and sauté until pork is ¾ cooked, approximately 3-4 minutes. Next add garlic, ginger and sliced chili peppers and sauté for 2-3 minutes, remove mix from pan and reserve warm. Place pan back on the stovetop on medium high heat; add Kalettes and sauté, moving the Kalettes about in the pan for 3-4 minutes. Deglaze pan with chicken stock, add mirin sugar mix and tamari corn starch mix, mix well. Cover pan and cook Kalettes to desired degree of doneness, approximately 3-4 minutes for aldente, longer for more tenderness. Remove cover and add reserved warm pork chili mix and sliced green onions, mix well and reduce sauce to desired thickness. Place on a serving platter and garnish with sesame seeds. Serve with cooked Jasmine rice.