Combine the sliced pork, coconut aminos, fresh ginger and white pepper in a medium bowl. Toss until every slice is lightly coated, then marinate while the vegetables are prepared.

Heat a large cast-iron skillet or wok over high heat until hot but not smoking. Add the lard. When it has melted into a thin sheen, add the shiitake caps and stir-fry for 2 minutes, until the edges begin to soften.

Add the cabbage, broccoli, optional carrot, green-onion whites and one-third of the measured sea salt. Stir over high heat for 3 to 4 minutes, until the cabbage bends and glosses but still holds folds and the broccoli remains bright and shaped. Reduce to medium if the pan smokes.

Pour in the measured meat stock. Reduce to medium or medium-low and keep a slow simmer with small steady bubbles for 3 minutes, stirring occasionally. Do not reduce to a thick sauce.

Add the marinated pork and the remaining two-thirds of the sea salt. Stir immediately to separate every slice. Simmer for 3 to 4 minutes, stirring several times, until the pork is opaque with no raw gloss and the light sauce begins to cling.

Remove the skillet from the heat. Add the apple cider vinegar and stir it through the hot food so the sour flavor remains distinct.

Scatter the reserved green-onion tops over the stir fry and serve immediately while the vegetables still hold their shape.