Step 1

For the pork marinade: In a medium bowl, add the neutral oil, soy sauce, light brown sugar, ginger, garlic, orange zest and juice and mix until combined. Add the pork, stirring to evenly coat.

Step 2

Cover and place in the fridge to marinate for at least 30 minutes, preferably up to 4 hours.

Step 3

For the spicy garlic sesame oil: In a small skillet, add the neutral oil, sesame oil, sesame seeds, soy sauce, rice vinegar, granulated sugar, garlic, red chile, ginger and shallot.

Step 4

Heat over medium-low heat until fragrant and sizzling, about 3 minutes. Remove to a bowl and let cool until just warm to allow the flavors to steep.

Step 5

For the stir-fry: Bring the marinated pork to room temperature for 10 minutes. Lightly pat dry with paper towels.

Step 6

In a small bowl, add the orange juice, soy sauce, ginger and garlic and stir to combine. Set aside.

Step 7

Heat a large skillet over medium-high heat with the neutral oil until the oil is shimmering. Add the pork and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate.

Step 8

Add the onion and allow to cook until softened, about 3 minutes. Deglaze with 1/4 cup water, scraping any of the browned bits up off the bottom of the skillet. Add the red bell pepper and cook a minute or so.

Step 9

Add the broccoli slaw, red cabbage and carrots. Cook until just crisp-tender, another 3 to 4 minutes, then drizzle over the soy sauce mixture. Toss to evenly coat. Season with salt.

Step 10

Add the pork back to the skillet and cook to allow the sauce to slightly thicken and flavors to meld, another 1 to 2 minutes.

Step 11

Serve with the white rice and a drizzle of the spicy sesame oil.