Pork Recipe
Make Pork Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Cooking and Finishing
Serving (optional)
Method
Pork and Marinade
- 1
Prepare pork
Trim excess fat from the pork shoulder and cut into 1-inch cubes. Pat the pieces dry with paper towels.
- 2
Make marinade
In a large bowl, whisk together soy sauce, apple cider vinegar, brown sugar, minced garlic, grated ginger, sesame oil, black pepper, and optional chili flakes until sugar dissolves.
- 3
Reserve 1/3 cup of the marinade in a separate small container for finishing the sauce later. Add the pork cubes to the remaining marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour or up to overnight. If short on time, marinate 20–30 minutes at room temperature.
Cooking and Finishing
- 4
Sear pork
Remove pork from refrigerator 15 minutes before cooking to come closer to room temperature. Heat a large heavy-bottomed skillet or braising pan over medium-high heat until hot. Add vegetable oil and swirl to coat. Working in batches to avoid overcrowding, sear pork cubes until well browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate and repeat with remaining pieces.
- 5
Deglaze and braise
Lower heat to medium. Add the reserved 1/3 cup marinade to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Pour in the chicken or pork stock and bring to a gentle simmer. Return all seared pork to the pan, cover, and simmer gently for 25–30 minutes, or until pork is tender and easily pierced with a fork.
- 6
Thicken sauce
While pork simmers, mix cornstarch and cold water in a small bowl to make a slurry. After pork is tender, remove the lid and increase heat to medium-high. Stir the cornstarch slurry briefly, then slowly whisk it into the simmering sauce. Cook, stirring, until sauce thickens and becomes glossy, about 2–3 minutes. Taste and adjust seasoning with kosher salt as needed.
- 7
Return the pan to low heat and fold in half of the sliced green onions (reserve the rest for garnish). Toss the pork so each piece is coated with the thickened sauce. Sprinkle with toasted sesame seeds.
Serving
- 8
Spoon the sauced pork over steamed rice or serve alongside mashed potatoes and steamed vegetables. Garnish with remaining sliced green onions and additional sesame seeds. Serve hot from the hot bar; keep warm in a covered steam table pan at 140°F (60°C) or above.
- 9
Leftovers: Cool quickly and refrigerate within 2 hours. Reheat gently to 165°F (74°C) before serving.