In a large skillet, heat coconut oil over medium-high heat. Add ground pork, season with salt and pepper, and cook - breaking it up as you go - until no pink remains. Add ginger and cook until fragrant, 30 seconds to 1 minute. Add in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, peppercorns, and sugar; stir until tahini is totally melted into the sauce. Add in spiralized zucchini noodles and toss to combine. Cover and cook 1 minute.