- Chop up your fresh ingredients: garlic, red chilies, onion, and spring onion. Set aside.
- Slice the pork sukiyaki (or collar) into thin bite-sized strips. Add the pork to a large mixing bowl, along with a pinch of freshly cracked black pepper and 2 TSP sesame oil. Mix and set aside.
- Heat 1 TBLS olive oil in a wok over high heat. Once the oil is hot, add the pork and let cook for 1 minute or so before starting to toss. Once the pork slices are no longer pink, transfer to a strainer and allow the juices to drain over the sink.
- Wipe out the wok with a paper towel and set back on the stove.
For the Stir-fried Pork Sukiyaki in Black Pepper Sauce:
- Heat the remaining olive oil, sesame oil, and chili oil (if using) over medium-high heat in the wok. Lift the wok and swirl in clockwise motion to distribute the oil evenly around the perimeter.
- Once hot, add the onion and sauté until translucent – about 1-2 minutes.
- Add the red chilies and garlic and stir-fry until fragrant.
- Pour in the low sodium soy sauce, rice vinegar, and oyster sauce. Give everything a good stir to combine.
- Turn down the heat to medium-low (to prevent the black pepper from burning) and stir in the freshly cracked black pepper and brown sugar.
- Add the spring onion and give it a stir to combine. Then give the corn starch slurry a quick stir (to loosen up the corn starch) and pour it into the wok. Stir.
- Turn the heat back up to medium-high and let the sauce come to a slow simmer – about 1-2 minutes.
- Add the pork sukiyaki back into the wok and stir-fry for 2-3 minutes to coat the pork with the sauce and combine everything in the wok. (Note: If the sauce starts to dry up too much, add a tablespoon of water and continue to stir-fry).
- Turn off the heat and transfer to a serving dish. Serve over some warm steamed white rice and a side of stir-fried veggies if desired.