Prep by slicing your garlic and ginger in advance.
Put a large pot on your cooktop and heat up the olive oil at a medium-high temperature until shimmering.
Take half of the ground pork and breaking it off into large pieces, placing them around the base of the pot. Leave this undisturbed and cook for about 5 minutes, until the pork is brown and crispy underneath.
When browned on the bottom side, turn over each of the pork pieces. Cook for another 5 minutes until this side is also brown and crispy.
Add the garlic, ginger and artificial sweetener to the pot and stir.
Add the remaining pork to the pot, breaking it up in the pot with a spatula. Cook for another 5 minutes, stirring occasionally, until all the meat is cooked through.
Add the tomato paste and whole basil leaves to the pot. Combine the ingredients and cook for about 2 minutes, the tomato paste should start to darken.
Add the sambal oelek, tamari sauce, rice vinegar and water. Stir and bring to a simmer before reducing the heat to low. Leave uncovered to cook for 30-40 minutes. The sauce will thicken.
While the sauce is cooking, prepare your shirataki noodles. Remove from the packaging, place in a colander and wash thoroughly under running water.
Add the noodles to boiling water with a pinch of salt and cook for 2-3 minutes. The noodles will whistle as they are cooking. Strain and set aside.
When the sauce is ready, add the noodles to the pot and combine. For extra richness, add the butter while combining. Stir until the noodles are coated in sauce.
Serve hot with fresh basil leaves on top. While leftovers will keep, the shirataki taste best when first cooked, rather than reheated.
