Slice the pork loin into thin strips. Try to cut against the grain. This keeps the meat tender and soft. Pat the pork dry with paper towels. Season lightly with salt and black pepper. Set aside while you prepare the vegetables.

Place a large frying pan or wok on medium-high heat. Add vegetable oil and let it warm up. The oil should shimmer but not smoke. A hot pan helps seal the pork quickly. This keeps the juices locked inside.

Add the pork strips in a single layer. Do not overcrowd the pan. Cook for about three to four minutes. Stir gently until the pork turns golden brown. Remove the pork from the pan and set aside.

In the same pan, add sliced onion and bell peppers. Cook for four to five minutes. Stir often until they soften slightly. Add minced garlic and grated ginger. Cook for one more minute until fragrant and aromatic.

Sprinkle in chili flakes and smoked paprika. Stir well to coat the vegetables evenly. The spices should toast gently in the oil. This step builds strong flavor. Your kitchen will smell warm and spicy now.

Pour in soy sauce and oyster sauce. Add brown sugar for balance. Stir everything together until well combined. The sauce should look glossy and slightly thick. Taste and adjust salt if needed.

Return the cooked pork to the pan. Mix well with the vegetables and sauce. Let everything cook together for five more minutes. The pork will soak up the flavors. Make sure it is fully cooked before turning off the heat.

Turn off the heat and sprinkle fresh coriander on top. Serve the spicy pork hot. It pairs beautifully with steamed rice or noodles. Enjoy the bold taste and tender texture.