Combine the chilli garlic sauce, mild honey, and white wine vinegar in a small mixing bowl and set it aside. Coat the pan of a heavy-bottomed skillet with the oil, and place it on a medium heat until it the oil is shimmering.
Sprinkle the black pepper and Kosher salt over the pork strips and toss the mixture with your hands. Add the seasoned pork strips to the skillet, without overcrowding, and turn each piece until they are evenly browned. Each strip should be lightly browned, while still having a darker pink colour in the centre. When cooked, transfer the pork strips to a plate.
Add the ginger and garlic to the skillet and stir for about 30 seconds, until fragrant. Increase the heat and add the sauce from the small mixing bowl to the skillet. Bring it to the boil while stirring continuously, until the sauce is reduced, thickened, sticky and bubbling. Once the sauce develops a slightly caramelised fragrance, return the pork strips to the skillet and coat them evenly. For additional flavour and texture, sesame seeds can also be added, to suit your palate.
Cook to reduce the sauce further, then serve immediately with noodles or rice. This dish can also be served cold as finger food, or with your favourite green vegetables.