1. In a large bowl, combine the mushrooms with boiling water and cover with a plate to keep submerged. Cover bowl with plastic wrap and allow to soak for 20-30 minutes until mushrooms have softened. 

2. Heat a pan over medium and toast the sichuan peppercorns, stirring frequently, until fragrant, 2-3 minutes, then remove and allow to cool. Add the sesame seeds to the pan and lightly toast, then remove and allow to cool. In a mortar and pestle or spice grinder, finely grind the sichuan peppercorns. 

3. Remove the mushrooms from the water, and allow to drain. Remove the stems and cut the caps into small dice. Pour the soaking water through a fine mesh strainer into a container. In a separate bowl, whisk together the peanut butter, soy sauce, sugar, and 2/3rds of the strained mushroom water. 

4. In a large stock pot, heat oil over medium-high heat until shimmering; add pork and salt and pepper to taste and cook, stirring frequently, until browned and crisped. Add garlic, Aleppo pepper, and sichuan pepper and cook, stirring frequently, until fragrant. Add the broth, peanut butter mixture, mushrooms, and salt and pepper to taste, then bring to a boil, scraping up any brown bits, then reduce to a simmer and cook, stirring occasionally, until slightly thickened, 25-30 mins.