The Yes Porkin' Way Recipe

1. Prepare pork and marinade

Place the 1.5 lb cubed pork shoulder in a medium bowl. Add 1/4 cup soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs grated ginger, 3 minced garlic cloves, 1 tsp chili paste and 1/2 tsp black pepper. Mix thoroughly so all pork is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove pork from refrigerator 10 minutes before cooking to take the chill off.

2. Cook rice

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork. Keep covered until ready to serve.

3. Make sauce base

In a bowl, whisk together 1/2 cup stock, 2 tbs hoisin sauce and 1 tbs brown sugar until smooth. Set aside. In a separate small cup mix 1 tsp cornstarch with 1 tbs water to form a slurry and set aside.

4. Prep vegetables

Slice 1/2 cup red bell pepper into thin strips, trim 1 cup snap peas, and thinly slice 3 scallions separating whites from greens. Chop 2 tbs cilantro if using. Keep vegetables ready to add during the stir-fry.

5. Sear the pork

Heat a large skillet or wok over medium-high heat until hot. Add 2 tbs neutral oil and swirl. Add marinated pork in a single layer (work in batches if needed to avoid crowding). Sear without moving for about 2 minutes to develop color, then stir and cook 2–3 more minutes until pork is browned and nearly cooked through (internal temp ~145°F/63°C). Transfer pork to a plate and tent with foil.

6. Stir-fry vegetables

Return the skillet to medium-high heat and add a light drizzle of oil if pan is dry. Add the white parts of the scallions, snap peas and red bell pepper. Stir-fry 2–3 minutes until vegetables are bright and crisp-tender.

7. Combine and glaze

Push vegetables to the side, add the reserved pork back to the pan. Pour the prepared sauce base over everything and stir to combine. Bring to a simmer, then slowly stir in the cornstarch slurry. Cook 1–2 minutes, stirring constantly, until sauce thickens to a glossy glaze and coats the pork and vegetables. Taste and adjust seasoning with 1/2 tsp kosher salt or more soy/honey to balance sweet-salty as desired. Stir in 1 tbs fresh lime juice off the heat.

8. Turn off heat. Sprinkle toasted sesame seeds over the glazed pork and vegetables, add the green parts of the scallions and chopped cilantro (if using). Let rest 1 minute so flavors settle.

9. Serve the glazed pork over the cooked jasmine rice (if using) and spoon extra sauce from the pan over the rice. Offer extra lime wedges and chili paste at the table for added heat.