To a 5 quart soup pot add olvie oil and set over medium-high heat.
When the oil is hot, add the add ground pork, jalapenos, onion, bell pepper. Cook over medium heat until the meat is no longer pink and the vegetables start to soften.
Add in garlic and ginger and saute for 30 more seconds until the garlic is fragrant.
Stir in diced tomatoes with juices, beer, hoison sauce, soy sauce, crushed Schuan peppercorns, and five-spice powder.
Lower the heat and simmer for about an hour or until the soup has reached desired thickness. If it gets too thick, thin out with a little chicken or beef stock.
Taste and season with kosher salt if needed. Stir in vinegar.
Serve drizzled with hot chile oil and a sprinkling of cilantro.