Pork Recipe

Marinate pork

In a medium bowl combine soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger and black pepper. Stir until sugar dissolves. Add the cubed pork and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor).

Prepare sauce

In a small bowl whisk together the chicken/pork stock, honey (or maple), and red pepper flakes. In a separate small cup mix cornstarch with 1 tablespoon water to make a slurry; set aside.

Sear pork

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon vegetable oil. Remove pork from marinade, letting excess drip off (reserve marinade). Working in one or two batches to avoid overcrowding, sear pork cubes until nicely browned on all sides, about 3–4 minutes per batch. Transfer seared pork to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add the remaining 1 tablespoon oil to the skillet. Add sliced onion and the white parts of the scallions; sauté 3–4 minutes until softened and starting to brown. Add carrots and cook 2 minutes more. Add the reserved marinade and the prepared stock-honey mixture to the pan, scraping up any browned bits from the bottom with a wooden spoon.

Simmer until tender

Return the seared pork to the skillet. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover and simmer 12–15 minutes, or until pork is cooked through and tender (internal temperature should reach 145–160°F depending on cut).

Thicken sauce

Uncover, increase heat to medium-high to reduce sauce slightly if needed about 2–3 minutes. Stir the cornstarch slurry to recombine, then slowly whisk it into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning — add a pinch of salt or a splash of soy sauce if needed.

Finish

Stir in the green parts of the scallions and sesame oil (if desired) to finish. Remove from heat.

Divide cooked rice or noodles between four plates or bowls. Spoon the pork and sauce over the rice. Sprinkle with sesame seeds and chopped cilantro or extra scallion greens. Serve with lime wedges on the side for squeezing, if using.