Extra Pork Recipe

Trim and cube

Pat the pork shoulder dry with paper towels. Trim excess large pieces of fat if desired, then cut into roughly 1-inch cubes for even cooking.

Season the cubed pork lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; toss to coat.

In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon packed brown sugar, 1 tablespoon apple cider vinegar, minced garlic, grated ginger, 1 teaspoon smoked paprika and 1/4 teaspoon red pepper flakes. Stir until sugar dissolves.

Add the seasoned pork cubes to the marinade, toss thoroughly to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let rest at room temperature for 15–20 minutes after coating.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Remove pork from the marinade (reserve the marinade). Place pork cubes in a single layer in the hot pan, working in batches if necessary to avoid crowding. Sear without moving for 2–3 minutes until a deep golden crust forms, then flip and sear the other sides another 2 minutes.

When all sides are browned (pork may not be fully cooked through), transfer any finished pieces to a plate and repeat with remaining pork, adding a little more oil if needed.

Reduce heat to medium. Return all pork to the pan. Pour the reserved marinade and 1/2 cup chicken or pork stock into the pan. Scrape up browned bits from the bottom of the pan with a wooden spoon; bring to a gentle simmer.

Simmer uncovered for 6–8 minutes, occasionally stirring, until sauce reduces slightly and pork registers 145°F (63°C) in the thickest pieces (or is cooked through to your liking). If sauce reduces too quickly, add a splash more stock or water.

Stir in 1 tablespoon butter and 1 tablespoon fresh lime or lemon juice off heat to round the sauce and brighten flavor. Taste and adjust salt and pepper as needed.

Sprinkle 2 tablespoons chopped fresh parsley over the pork and toss gently to combine.

Serve the extra pork immediately over steamed rice or with crusty bread to soak up the sauce. Offer pickled vegetables or a simple slaw on the side to cut the richness.

Leftovers refrigerate in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or stock to prevent drying.