adapted from Bryant Ng's original "Garlic-Chile Ground Pork" published in Bon Appétit
(double the recipe if you're feeding a teenaged boy)
In a large skillet, heat the olive oil then add the sliced shallot. Cook until shallot is translucent, about 4 minutes.
Add the pork and cook until browned, breaking up with a wooden spoon or spatula to crumble. Stir in the chili-garlic sauce, soy sauces, fish sauce, Shaoxing wine, chile flake, and sugar. Continue to cook a couple minutes.
Pour in the chicken broth, bring to boil, then lower heat to maintain a slow simmer. Simmer, uncovered, stirring occasionally, until liquid mostly evaporates, about 15 minutes. Serve as a topping for rice bowls with avocado and asparagus or any greens you like.