Slice pork to very thin strips* and marinate the pork with ingredients listed under “pork seasoning”.
Finely chop garlic cloves, thin slice ginger and chili peppers to matchstick thin. Prepare stir-fry sauce and set aside.
Heat 1 tbsp cooking fat of your choice over medium-high heat, when hot, lower the heat to medium, stir-fry until the pork is no longer pink and in golden brown color. Set aside.
Use the same skillet/wok, add a bit more cooking oil, saute garlic and ginger, season with a little bit coarse sea salt. You should smell a nice aroma within 10 seconds. Add chili peppers, season with a little bit more coarse sea salt. Keep stir-frying for another 5-10 seconds. Add stir-fry sauce and pork back to the skillet. Toss everything to combine.
Serve immediately with lettuce wraps.
*If you like spicy food, use more chili peppers. If you prefer milder spicy food, use less chili pepper. In general, use 2 large size Anaheim peppers, 4-5 Jalapeno, OR 3-4 Serrano chili peppers for 1 lb. pork. For none-spicy version, use 1 large green bell pepper instead.* If the weather’s hot, chill the pork in the freezer for 10 mins before thin slice.Link: Entube's harissa chili paste