Chopped Pork Recipe

Prepare pork and marinade

Place the cubed pork shoulder in a large bowl. Add kosher salt, black pepper, minced garlic, soy sauce, rice vinegar, brown sugar, ground cumin, smoked paprika, and 1 tablespoon neutral oil. Toss thoroughly to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to let flavors penetrate.

Cook aromatics

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon oil if pan is dry. Add the chopped onion and sauté for 3–4 minutes until translucent. Add diced red bell pepper and jalapeño (if using) and cook 2–3 more minutes until softened.

Push vegetables to side

Push the cooked vegetables to the side of the pan to clear space for the pork. Increase heat to high.

Brown the pork

Add the marinated pork pieces in a single layer (work in batches if needed to avoid crowding). Let the pork sear undisturbed for 2–3 minutes to develop a brown crust, then stir and continue cooking until the pork is nearly cooked through, about 4–6 more minutes depending on cube size. Combine with the vegetables in the pan.

Make sauce

Stir the tomato paste into the pan with pork and vegetables. Add the chicken or pork stock and scrape up any browned bits from the bottom of the pan with a wooden spoon.

Simmer to glaze

Bring the mixture to a simmer and let it reduce for 3–5 minutes so the liquid thickens slightly and coats the pork.

Thicken and finish

In a small bowl, whisk the cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering pan to thicken the sauce. Add lime juice, honey, and sesame oil if using. Taste and adjust seasoning with a pinch more salt or a splash more soy sauce if desired. Remove from heat and fold in chopped scallions and cilantro.

Spoon the chopped pork over steamed rice or pile into warm tortillas. Garnish with additional scallions, cilantro, and lime wedges. Serve immediately.