1poundpork shoulder,sliced thinly (pork butt or pork tenderloin will work too - see post for details)
3-4largejalapenos,sliced 1/4 inch thick
For the Sauce:
1/2teaspoondried red chili flakes,optional
1/2cuplight soy sauce
1/2cupbrown sugar,lightly packed
1/4cupgreen onions,thinly sliced
Whisk together the cornstarch and breadcrumbs in a bowl. Set aside.
Add the prepared pork and jalapenos to a bowl. Whisk the egg with the salt and pepper. Pour this over the pork and jalapenos. Toss to coat. Once fully coated in egg, transfer to the breadcrumb and cornstarch mixture. Toss to coat. Set aside.
Next, bring the vegetable oil to 350 degrees in a deep skillet. Fry the pork and the sliced jalapenos until golden brown. Fry in batches. Do not overcrowd the oil. This should take about 4-5 minutes for each batch. Once fried, remove from oil and place on a baking sheet lined with paper towels.
In a large skillet, over medium heat, add the olive oil, garlic, and ginger to a sauce pan. Saute for 2-3 minutes until fragrant.
Next, add the dried red chili flakes, soy sauce, rice vinegar, brown sugar, half of the sesame seeds, and half of the green onions. Stir to combine and bring to a low boil. Continue to stir and cook until the sauce thickens - about 4-5 minutes.
Once the sauce is thick, add the fried pork and jalapenos into the skillet. Toss with the sauce mixture until well coated.
Plate and garnish with remaining sesame seeds and green onions.