The Yes Porkin ' Way Recipe

Prepare marinade

In a medium bowl combine soy sauce, brown sugar, rice vinegar, hoisin, sesame oil, grated ginger, minced garlic, sriracha (if using) and black pepper. Whisk until the sugar dissolves and mixture is uniform.

Marinate pork

Place cubed pork shoulder in a resealable bag or shallow dish. Pour 3/4 of the marinade over pork, reserving the remaining 1/4 for later sauce development. Toss to coat, press out excess air (if using bag), and refrigerate for at least 1 hour and up to overnight. If short on time, allow 20–30 minutes at room temperature.

While pork marinates, prepare vegetables: slice onion into wedges, seed and chop bell peppers into 1" pieces, slice scallions on the bias and roughly chop cilantro if using. Keep vegetables separate and ready for quick cooking.

Brown the pork

Heat a large heavy skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and spread. Remove pork from marinade, letting excess drip off (reserve the marinade). Add pork in a single layer (work in batches if necessary) and sear without moving for 2–3 minutes to develop a crust. Stir and continue cooking until pork is browned on all sides and just cooked through, about 6–8 minutes total depending on cube size. Transfer browned pork to a plate and set aside.

Sauté aromatics

Wipe the pan if it has heavy burned bits, then add remaining 1 tablespoon oil. Add sliced onion and cook, stirring, 2 minutes until it begins to soften. Add bell peppers and cook 2–3 minutes until they are tender-crisp. Add half the sliced scallions and sauté 30 seconds until fragrant.

Build the sauce

Return pork to the pan with vegetables. Pour the reserved marinade into a small saucepan and bring to a simmer over medium heat for 2 minutes to kill any raw pork bacteria. Add the simmered marinade to the pan along with the stock and stir to combine. Mix cornstarch and 1 tablespoon water to make a slurry, then slowly stir slurry into the pan. Cook 1–2 minutes, stirring, until sauce thickens and coats the pork and vegetables. Taste and adjust seasoning—add a pinch of salt or more soy if needed, or a splash of vinegar for brightness.

Finish and serve

Stir in remaining scallions and chopped cilantro (if using). Sprinkle with toasted sesame seeds. Serve immediately over warm jasmine rice with extra scallions on top.