Pork Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 1- to 1.5-inch cubes so pieces are uniform for even cooking.

Make marinade

In a medium bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, kosher salt, and black pepper. Whisk until sugar dissolves.

Add the cubed pork to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Prep vegetables and sauce base

While the pork marinates, thinly slice the onion, slice the carrot on the bias, seed and slice the red bell pepper, and separate the white and green parts of the scallions. In a small bowl whisk together chicken broth, hoisin sauce, oyster sauce, and sesame oil. Keep cornstarch and cold water separate for slurry.

Brown the pork

Heat a large heavy skillet or wok over medium-high heat. Add neutral oil and when shimmering add pork in a single layer (work in batches if needed). Sear without moving for 2–3 minutes until a golden crust forms, then stir and cook another 1–2 minutes until mostly cooked through but not overdone. Transfer pork to a plate and set aside.

Cook vegetables

In the same pan add a touch more oil if needed and reduce heat to medium. Add the white parts of the scallions and sliced onion; sauté 2–3 minutes until softened. Add carrots and red bell pepper and cook 3–4 minutes until vegetables are tender-crisp.

Finish with sauce

Return the pork and any accumulated juices to the pan with the vegetables. Pour the hoisin-chicken-broth mixture over everything and stir to combine. Bring to a gentle simmer while scraping up browned bits from the pan bottom.

Thicken sauce

Stir cornstarch into cold water to form a smooth slurry. Slowly drizzle the slurry into the simmering sauce while stirring. Continue to simmer 1–2 minutes until sauce thickens and coats the pork and vegetables.

Taste and adjust seasoning with additional soy sauce (to increase saltiness) or a pinch of sugar (to soften acidity) if desired.

Stir in sesame oil and the green parts of the scallions. Remove from heat.

Spoon the pork and vegetables over steamed jasmine rice or toss with cooked noodles. Sprinkle with toasted sesame seeds and chopped cilantro or parsley. Serve with lime wedges on the side for squeezing over, if desired.

Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.