Place the thinly sliced pork in a resealable bag or glass container. In a blender, combine the coconut aminos, sea salt, sesame oil, gochugaru (if using), garlic cloves, ginger, and chopped apple. Blend the mixture until smooth. Pour the marinade over the pork, toss well to coat, then cover and let it marinate for at least 30 minutes at room temperature or longer in the refrigerator for deeper flavor.

Drain the marinated pork, being sure to save the marinade for later. Heat 1 tablespoon of avocado oil (or another cooking oil) in a large skillet over medium-high heat until sizzling hot. Working in batches, add the pork to the pan in a single layer and sear for about 2 minutes per side. Add more oil as needed for additional batches. Once cooked, remove the meat and set aside in a bowl.

Add another tablespoon of oil to the same skillet if needed. Add the sliced onion, thinly sliced carrot, and zucchini half moons. Stir and cook for 3-5 minutes, or until the vegetables are just crunchy-tender. This step keeps the veggies vibrant and gives texture to the dish.

Return the cooked pork from Step 2 to the skillet with the sautéed vegetables. Pour in the reserved marinade and cook, stirring, for about 1 minute until the meat is heated through and the marinade is bubbling. Taste and add more sea salt if needed. I often add a splash more coconut aminos at this point if I want a deeper umami kick.

Serve the pork and vegetable stir-fry warm, with rice or cauliflower rice if desired. Top generously with chopped green onions and sesame seeds for flavor and crunch. For a more authentic flavor, I like to use plenty of fresh green onion just before serving.