Szechuan Pork Stew With Ginger And Chiles

Make the Marinade: Toss the pork with the coconut aminos, mirin, sesame oil, coconut sugar, and five spice powder. Let sit at room temperature for 1 hour or refrigerate for 24 hours.
Make the Stew: Sprinkle the pork with arrowroot flour and toss to coat. Heat a large heavy pot or Dutch oven over medium heat. Add 1 Tbsp. oil and when it is shimmering add the pork. Cook, undisturbed, until brown around the edges, and pork easily releases when lifted with tongs. Flip and cook other side until browned, about 2 minutes. Transfer to a plate. Repeat with remaining pork. Add 1 Tbsp. oil, ginger, garlic and chiles to now empty pan. Cook, stirring, until lightly browned, 1 to 2 minutes. Add the broth, coconut aminos, and oyster sauce, scraping up any browned bits on the bottom of the pot. Add the pork and any accumulated juices. Reduce the heat to a simmer and cook, covered, stirring occasionally, until the pork is tender. About 1 hour.
Sprinkle with scallions and serve.

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