Make the chile-garlic sauce: stir the stock, soy sauce, vinegear, chile bean sauce, oyster sauce, honey, Indonesian chile paste, and salt together in a medium bowl. Sprinkle the cornstarch over 1 tablespoon water in a small cup or ramekin and stir to dissolve it.

Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the garlic and ginger and cook just until they are browned, about 30 seconds. Stir in the stock mixture and bring to a simmer. Mix the cornstarch mixture to recombine, and stir it into the sauce. Cook until the sauce is thickened, about 1 minute. Remove it from the heat. (The chile sauce can be cooled, covered, and refrigerated for up to 5 days.)

Bring a large pot of salted water to a boil over high heat. Add the cauliflower and cook it until it is just tender, 1 to 2 minutes. Drain it in a colander and rinse it under cold running water. Transfer the cauliflower to a large bowl of iced water and let it cool completely. Drain it well and pat it dry with paper towels.

Heat a large wok or skillet over medium heat. Add the panko and cook, stirring occasionally, until it is toasted, about 1 minute. Transfer the panko to a plate.

Return the wok to medium-high heat. Add the remaining 2 tablespoons of oil and heat until it is hot but not smoking. Add the pork and cook, stirring often and breaking up the meat with the side of a wooden spoon, until the pork is browned, about 3 minutes. Stir in the chile sauce. Add the cauliflower and cook, stirring often, until the cauliflower is heated through and the sauce is thicker, about 2 minutes.

Transfer the mixture to a serving dish. Top it with the toasted panko and mint and serve it hot.