Stir together the marinade ingredients, then divide the mixture in half. Combine half of the marinade with the pork, then set aside to marinate for 20 minutes. Combine the other half of the marinade with the broth and set aside.
In a wok or skillet, heat 1 tablespoon of the coconut oil over medium-¬high heat until shimmering, about 1 minute. Add the cashews and dried chiles and stir-fry until toasted but not burned, about 1 minute. Add the celery and bell pepper; stir-fry until the vegetables are soft and starting to form charred spots, about 1 minute. Transfer to a bowl.
Add 1 tablespoon of the oil and half of the marinated pork to the wok and stir-fry until cooked through and slightly crispy, about 4 minutes, then remove and set aside. Add the remaining 1 tablespoon of oil to the wok and cook the other half of the pork in the same manner.
Return the first half of the pork to the wok and add the marinade/broth mixture. Simmer until thickened, about 1 minute, then add the vegetables, toss to combine, and serve