In a large mixing bowl, combine scallions, cilantro, ground pork, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a generous grind of black pepper. Mix thoroughly until everything is evenly distributed.

In a small bowl, toss diced cucumber with rice vinegar and salt. Set aside to pickle while you cook the tacos.

Spoon 2-3 tablespoons of pork mixture onto each mini tortilla, pressing it into a thin, even layer that covers most of the surface.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Place tortillas filled-side down in the pan, working in batches to avoid overcrowding. Press firmly with a spatula for 4 minutes until the meat is cooked through and tortilla edges are golden and crispy.

Flip carefully and cook for 1 additional minute to warm the tortilla top. The bottom should be beautifully crispy and the pork should be completely cooked through.

Top each taco with pickled cucumber, sesame seeds, extra cilantro and scallions. Drizzle with chili oil or dumpling dipping sauce before serving immediately while hot and crispy.