Trim excess fat from the pork shoulder and cut into 1-inch pieces. Pat the pieces dry with paper towels to help the marinade adhere and promote browning.

Make and apply marinade

In a medium bowl combine soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, black pepper, and kosher salt. Stir until honey dissolves. Add pork pieces, 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.

Vegetables and Garnish

While the pork marinates, slice the onion and bell pepper into strips, julienne the carrot, and thinly slice the scallions. Keep vegetables separate and ready to add to the pan.

Cooking and Finish

Heat pan

Place a large skillet or wok over medium-high heat until hot, about 2 minutes. Add 1 tablespoon of vegetable oil and swirl to coat.

Sear pork (in batches)

Remove pork from marinade with a slotted spoon, letting excess drip back into the bowl. Reserve marinade. Add half the pork to the hot pan in a single layer and let sear without stirring for 2 minutes to develop a brown crust. Stir and continue cooking until pieces are browned and cooked through, about 3–4 more minutes. Transfer cooked pork to a plate and repeat with remaining 1 tablespoon oil and remaining pork.

Cook vegetables

Reduce heat to medium. Add sliced onion, bell pepper, and carrot to the same pan and cook, stirring, until vegetables are softened but still crisp-tender, about 3–4 minutes. If pan is dry, add a splash (1–2 tsp) of oil.

Deglaze and finish sauce

Return pork to the pan with vegetables. Pour the reserved marinade and the 1/2 cup stock into the pan and scrape the browned bits from the bottom with a wooden spoon. Bring to a simmer and cook 1–2 minutes. In a small bowl whisk cornstarch with cold water then stir into the pan to thicken. Simmer 1 minute more until sauce is glossy and coats the pork. Taste and adjust seasoning with salt, pepper, or red pepper flakes if using.

Serve

Turn off heat. Sprinkle with sliced scallions, toasted sesame seeds, and chopped cilantro if using. Serve immediately over steamed rice, noodles, or a bed of greens.