Spicy Pork Recipe

Trim and cube

Pat the pork shoulder dry with paper towels. Trim excess fat if desired and cut into roughly 1-inch cubes so they cook evenly.

Place cubed pork in a medium bowl. Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon vegetable oil, grated ginger, minced garlic, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss thoroughly to coat.

Cover and refrigerate to marinate for at least 30 minutes and up to 2 hours. If short on time, proceed after 15 minutes — the exterior will still pick up flavor during searing.

While the pork marinates, make the sauce. In a small bowl whisk together 2 tablespoons gochujang (or sambal), 1 teaspoon chili garlic sauce (optional), 1 tablespoon honey (or brown sugar), 1 teaspoon sesame oil, and 3 tablespoons water until smooth.

In a separate small cup, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water. Set both the sauce and cornstarch slurry aside.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat.

Add the marinated pork in a single layer, leaving space — you may need to cook in two batches to avoid crowding. Let the pork sear undisturbed for 2 minutes to develop color, then stir and continue cooking for another 3–4 minutes until pieces are browned on all sides and cooked through (internal temperature about 145–160°F depending on preference). Transfer pork to a plate and tent with foil.

Add the remaining 1 tablespoon oil to the hot pan. Add the sliced onion and red bell pepper. Stir-fry 2–3 minutes until vegetables are crisp-tender and edges begin to brown.

Return the cooked pork to the pan with the vegetables. Give the prepared spicy sauce a quick stir then pour it over the pork and vegetables. Stir to combine and bring to a simmer for about 30 seconds.

Stir the cornstarch slurry once more and drizzle it into the simmering pan while stirring constantly. Cook 1–2 minutes until the sauce thickens and coats the pork and vegetables.

Taste and adjust seasoning: add a pinch of salt or a splash more soy sauce for saltiness, a little extra honey if you want it milder, or more chili garlic sauce for heat.

Remove the pan from heat. Stir in sliced scallions and drizzle the 1 teaspoon toasted sesame oil (if not already added) over the dish for aroma.

Transfer to a serving platter and garnish with toasted sesame seeds and chopped cilantro if using. Serve hot over steamed rice, noodles, or with a side of greens.