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Ingredients
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Pork & Marinade
Vegetables & Finish
Sauce & Thickener
Method
Pork & Marinade
- 1
Prepare and marinate pork
Pat the pork strips dry with paper towels. In a bowl large enough to hold the pork, combine minced garlic, grated ginger, soy sauce, rice wine, sambal oelek, brown sugar, toasted sesame oil, black pepper and kosher salt. Stir until sugar dissolves. Add pork strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours (longer will deepen flavor). Remove pork from fridge 10 minutes before cooking to take off chill.
Vegetables & Cook
- 2
Prep vegetables
While pork marinates, thinly slice the onion, julienne the red bell pepper, and slice scallions. Chop cilantro if using. Warm the stock for the sauce.
- 3
Sear pork
Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl. Working in a single layer (cook in two batches if needed to avoid crowding), add pork strips in a single layer and sear without moving for 1–2 minutes until bottoms brown. Stir and continue to cook 1–2 more minutes until pork is mostly cooked through and edges caramelize. Transfer pork to a plate and set aside.
- 4
Cook vegetables
Add the remaining 1 tablespoon oil to the hot pan. Add sliced onion and cook 1–2 minutes until it starts to soften. Add red bell pepper and continue stir-frying for another 1–2 minutes so vegetables are tender-crisp.
Sauce & Finish
- 5
Combine sauce and finish
Return the seared pork and any accumulated juices to the pan with the vegetables. Pour the warm stock into the pan and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. In a small cup, whisk the cornstarch with 1 tablespoon water to make a slurry, then stir it into the simmering sauce. Cook 1 minute until sauce thickens and coats the pork. Taste and adjust seasoning with a pinch more salt or 1/2 teaspoon soy sauce if needed. Stir in sliced scallion whites (reserve green parts for garnish) and chopped cilantro if using.
- 6
Serve
Transfer to a serving plate, sprinkle with scallion greens, and serve immediately with lime wedges on the side. Squeeze lime over portions to brighten flavors. Serve over steamed rice or noodles if desired.