Place the cubed pork shoulder in a large mixing bowl. Add soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil, black pepper and cornstarch. Toss thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours (up to 6 hours) to allow flavors to penetrate and cornstarch to create a slight coating for browning.

Vegetables & Aromatics

Prepare vegetables

While the pork marinates, slice the onion into 1/2-inch wedges, cut the bell peppers into 1-inch pieces, slice the scallions and thinly slice the optional red chili. Rinse and pick basil leaves. Keep vegetables separate and ready for quick cooking.

Cook Pork

Brown pork in batches

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Remove pork from marinade with tongs, letting excess drip back into bowl (reserve marinade). Add pork pieces in a single layer without crowding—work in 2 to 3 batches. Sear pork 1.5–2 minutes per side until well browned but not fully cooked through. Transfer browned pork to a plate and repeat with remaining pork, adding another tablespoon oil when needed.

Sauce & Finish

Develop sauce

Wipe the pan lightly if there's excessive burnt bits, return to medium-high heat and add remaining 1 tablespoon oil. Add the sliced onion and bell peppers and stir-fry 2–3 minutes until they begin to soften but still have bite. Add reserved marinade, oyster sauce, hoisin, chicken stock, water and rice wine; stir well, scraping up any browned bits from the pan. Bring to a simmer.

Return pork and finish

Return all pork and any accumulated juices to the pan. Stir to coat and simmer 3–5 minutes until pork is cooked through and sauce thickens slightly. If sauce remains thin, simmer an additional 1–2 minutes. Taste and adjust seasoning with up to 1/2 tsp salt if needed. Stir in scallions, basil leaves and sliced red chili during the last 30–60 seconds—remove from heat when basil is wilted but still vibrant.

Garnish and serve

Transfer Balak Poker to a serving platter or bowls. Sprinkle with toasted sesame seeds and serve immediately with steamed jasmine rice or noodles and lime wedges on the side for squeezing over the dish.