Spicy Basil Pork and Cabbage Stir-Fry

Toss sliced pork loin with 3 tbsp soy sauce and minced garlic. Let it rest for 10 minutes while you prep the vegetables.

Heat coconut oil in your wok over high heat until it shimmers and wisps of smoke appear na krap.

Add marinated pork in a single layer. Let it sear undisturbed for 2 minutes — we want color, not crowding.

Toss the pork and cook another 2 minutes until just cooked through. Remove to a plate and set aside.

Add a splash more oil if needed. Toss in sliced onion and julienned carrot. Stir-fry 2 minutes until slightly softened but still crisp.

Add shredded cabbage and sliced bell pepper. Stir-fry vigorously for 3 minutes — you want tender-crisp cabbage with some char na krap.

Push vegetables to the sides, add grated ginger and cayenne pepper to the center. Let it bloom in the heat for 30 seconds until fragrant.

Return the pork to the wok. Drizzle in remaining 2 tbsp soy sauce. Toss everything together, letting the sauce coat every piece.

Squeeze fresh lime juice over the top. Give it one final toss and kill the heat.

Add fresh basil leaves and fold gently — they should wilt from the residual heat, not cook. Serve immediately with lime quarters on the side.