In your serving bowl, mix the peanut butter with 1/4 C hot water. Whisk until smooth. Add the pepper and half the green onions, 2 T of the soy sauce, the sugar, hot chili oil, and vinegar. Mix well and set aside.
Mix the rice wine and 1 T of soy sauce in another bowl.
Heat a wok or large frying pan over high heat. Add the vegetable oil and heat until shimmery. Add the pork mixture and stir-fry, breaking up the meat with the spoon, about 30 seconds.