Pork Recipe

Prepare and marinate pork

Pat the pork cubes dry with paper towels. In a large bowl combine kosher salt, black pepper, minced garlic, grated ginger, soy sauce, rice vinegar, honey and sesame oil. Add the pork cubes and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Sear pork

Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Remove pork from marinade (reserve marinade) and working in batches to avoid crowding, sear cubes 2–3 minutes per side until browned. Transfer seared pork to a plate.

Build braising liquid

Reduce heat to medium. Add the reserved marinade to the skillet and scrape up browned bits with a wooden spoon. Add chicken stock and water, then add the quartered onion, carrot pieces, bay leaf and thyme sprigs.

Braise pork

Return all seared pork to the pot, bring liquid to a gentle simmer. Cover with a tight-fitting lid and either transfer to a preheated 325°F (160°C) oven or keep on the stovetop on the lowest heat. Braise until pork is fork-tender, about 1 to 1¼ hours.

Check for doneness

After about 45 minutes start checking every 10–15 minutes. If liquid is reducing too quickly, add up to 1/2 cup additional water. Pork is done when tender and easily shredded with a fork.

Reduce and thicken sauce

When pork is done, remove pork pieces to a warm plate and strain braising liquid into a clean saucepan, discarding solids (or leave a few softened carrots/onions if preferred). Bring liquid to a simmer. Mix cornstarch with cold water to make a slurry, stir into simmering liquid and cook 1–2 minutes until sauce thickens and becomes glossy.

Finish sauce and combine

Stir lime or lemon juice into the thickened sauce to brighten flavor. Return pork to the sauce and gently coat. Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped cilantro and sliced green onions over the pork, if using.

Serve the braised pork hot over steamed rice or mashed potatoes with steamed vegetables on the side. Spoon extra sauce over the pork and garnish with additional cilantro or green onions as desired.

Leftovers: refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or stock to loosen the sauce.