Heat oil in a stockpot over medium heat. Add pig and brown evenly on all sides. Pour off any excess liquid rendered during browning. Add beef broth and next four ingredients to pot. Bring to boil, cover and simmer for 2 – 3 hours or until meat breaks apart with moderate pressure. NOTE: Do not cook until meat falls apart! It should still be firm, but not tough and chewy. Add remaining peppers, chili sauce, soy sauce, black beans and cornstarch mixture. Bring to a boil, stirring often to thicken. Stir in lime juice. Place a mound of rice in bowls and spoon pig over. Top with green onions and peanuts.