For the pork, melt the butter in a large frying or saute pan over high heat. Working in batches, add just enough of the pork slices so that they don't touch one another (crowding the pan will keep them from getting crispy). Sprinkle the tops of the pork with an even amount of the sea salt, pepper, garlic powder, and ginger powder. Cook on high for 3 minutes, or until they start to look brown, and then flip over and cook for an additional 3 minutes. Transfer the cooked batch to a separate bowl and set aside. Continue with the rest of the pork until finished.

For the sauce, once all the pork is transferred to the separate bowl, turn the heat down to low. Add the coconut aminos, lime juice, and fish sauce to the pan. Whisk to combine and to lift-off any remaining bits or browned spots left from the pork. Let this sauce simmer on low for 10 to 15 minutes, or until it's thick enough to coat the back of a spoon.

For the broccoli, in either a steamer basket over a boiling pot of water or in a microwave-safe bowl, steam the broccoli for 5 minutes, or until the stems are easily pierced with a fork. Drain and set aside.

To assemble, once the sauce is adequately thickened, return the pork and toss to combine. Add the steamed broccoli and then serve with the fresh cilantro, red pepper flakes, and fresh lime wedges.