1. Begin by marinating the pork fillet in a mixture of 60 ml (1/4 cup) soy sauce, 15 g (1 tablespoon) Chinese five-spice powder, and 30 ml (2 tablespoons) olive oil for at least 30 minutes.

2. Preheat a large skillet or wok over medium-high heat, approximately 200°C (400°F), and cook the pork until browned, about 5 minutes per side.

3. Remove the pork and set aside.

4. In the same skillet, add 60 g (2 tablespoons) peanut butter, 30 g (2 tablespoons) brown sugar, and 15 g (1 tablespoon) sambal oelek. Cook, stirring constantly, until the mixture is smooth and fragrant, about 1 minute.

5. Add 250 ml (1 cup) coconut milk, 15 g (1 tablespoon) red curry paste, and the marinated pork. Simmer, covered, until the pork is cooked through and the sauce has thickened, about 20-25 minutes.

6. Stir in 15 g (1/4 cup) fresh coriander, 30 g (1/4 cup) scallions, and 30 ml (2 tablespoons) lime juice.

7. Serve hot, garnished with additional lime wedges and coriander if desired.