Pork and Broccoli Stir Fry

I had a big harvest of broccoli yesterday, so I decided it was time to make this dish! This recipe is from Eat Fat, Lose Fat by Mary Enig. (For more on properly preparing pork, see this article)

Pork and Broccoli Stir Fry
Serves 4
1 pound pork, cut into small strips
1/2 cup vinegar (any type - of course I used my homemade apple cider vinegar)
1 cup chicken stock
1/4 cup naturally fermented soy sauce
1/4 tsp red chile flakes
1 Tbsp grated fresh ginger
2 cloves garlic, finely chopped
1/4 rice or red wine vinegar
2 tsp Rapadura
2 Tbsp lard
1 bunch green onions, cut into 1-inch pieces (I used chives)
2 red peppers, seeded and cut into thin strips (I left this out entirely; we don't like peppers)
2 cups broccoli florets
1 Tbsp arrowroot, dissolved in 1 Tbsp water

Place pork in a bowl with vinegar and marinate for several hours. Drain and dry well with paper towels. Mix stock, soy sauce, chile flakes, ginger, garlic, rice vinegar and Rapadura and set aside.
Heat lard in a cast iron skillet or wok over medium high heat. Stir fry pork until moisture evaporates and the pork browns. Add green onions, red peppers and broccoli and sir fry for several minutes, until vegetables soften slightly. Add sauce mixture and bring to a boil. Add arrowroot mixture and boil vigorously until sauce thickens. Serve immediately. This goes well with brown rice.