Pat the pork pieces dry with paper towels. In a large bowl combine kosher salt, black pepper, minced garlic, grated ginger, soy sauce, rice vinegar, brown sugar, hoisin sauce, and sesame oil. Add the pork pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed after 30 minutes.

Preheat and Sear

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add vegetable oil and let it shimmer. Remove pork from the marinade (reserve marinade) and working in batches if necessary, add pork pieces to the hot pan in a single layer. Sear without moving for 2–3 minutes until golden brown, then flip and brown the other side 2 minutes. Transfer seared pork to a plate and repeat with remaining pieces.

Cooking Liquid and Finish

Deglaze and Braise

With the skillet still over medium heat, add the reserved marinade and scrape up browned bits from the bottom of the pan with a wooden spoon. Pour in the chicken stock (or water) and apple cider, add the bay leaf and thyme sprigs. Return all seared pork to the pan, bring to a gentle simmer, then reduce heat to low. Cover and simmer gently for 1 to 1¼ hours, or until the pork is fork-tender. Check occasionally and skim any excess fat from the surface.

Reduce and Thicken

Once the pork is tender, transfer pork pieces to a warm plate and increase heat to medium-high. Remove and discard the bay leaf and thyme stems. Let the braising liquid simmer briskly for 6–8 minutes to reduce slightly. In a small bowl, whisk the cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering liquid and cook for 1–2 minutes until glossy and slightly thickened. Taste and adjust seasoning with a pinch of salt or a splash of soy sauce if needed. Return pork to the sauce to coat and heat through for 1 minute.

Garnish & Serving

Transfer the pork to a serving platter or shallow bowl. Spoon the glossy sauce over the pork. Sprinkle with sliced green onions, toasted sesame seeds and cilantro if using. Serve with lime or lemon wedges on the side. This pork pairs well with steamed rice, mashed potatoes, or noodles and steamed greens.

Storage: Cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.