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Gather all the ingredients.
In a small bowl, whisk together the ingredients for the sauce and set aside.
Remove the seeds from the green bell pepper. Cut into 1” (2.5 cm) pieces (I used "Rangiri" cutting technique). Cut the cabbage into 1-1.5 inches (2.5-3.8 cm) bite-sized pieces.
Thinly cut the green onion diagonally and cut the garlic clove to thin slices.
Cut the sliced pork into smaller pieces, roughly 2” x 2.5” (5 x 6.3 cm). Season the pork with salt and pepper.
Lightly coat the pork with potato starch/cornstarch.
In a wok or a large frying pan, heat 1 Tbsp oil over medium-high (or medium on the professional stove). Swirl the oil around the surface. When the oil is hot, add the green bell pepper and stir fry for 3-4 minutes.
Add the cabbage and stir fry for 2-3 minutes. When the vegetables are tender but still crisp, turn off the heat and transfer them to a plate. Make sure the vegetables are ready to eat as you will be reheating later (not to cook further).
Turn the heat back on over medium and add 1 Tbsp oil (the rest of the oil) and coat the bottom of the wok/pan. When the oil is hot, add the pork.
Spread it out in a single layer and cook until the bottom side is brown, then flip. The meat will release itself when it is nicely charred.
When the pork is no longer pink, add the green onion and garlic. Stir for 30 seconds and add in the seasoning sauce.
Stir to coat the meat and add the vegetables back in the wok/pan.
Toss everything together and season with white pepper. Transfer the dish to a serving plate. Enjoy!
You can store the leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for a month.