Pat the pork cubes dry with paper towels. In a medium bowl, combine kosher salt, black pepper, olive oil, soy sauce, brown sugar, rice vinegar, minced garlic and grated ginger. Whisk until sugar dissolves.

Add the pork cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate at room temperature for 15–20 minutes.

Vegetables and Aromatics

Sear pork and cook vegetables

Heat a heavy-bottomed skillet or Dutch oven over medium-high heat. When hot, add 1 tablespoon of olive oil. Working in a single layer (do not overcrowd), sear the marinated pork cubes for 2–3 minutes per side until golden-brown. Transfer seared pork to a plate and repeat with remaining pork, adding the second tablespoon of oil if needed.

Reduce heat to medium. Add the sliced onion, carrots and celery to the pot. Cook, stirring occasionally, until the onion softens and edges begin to brown, about 5 minutes. Stir in bay leaves.

Return the seared pork and any accumulated juices to the pot with the vegetables. Pour in 1 cup water or low-sodium chicken broth to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon.

Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 45–60 minutes, or until pork is fork-tender. Check once halfway through and add a splash of water if the pot is drying out.

Finishing

Thicken and finish

When pork is tender, remove bay leaves. In a small bowl, mix cornstarch with 1 tablespoon cold water to make a slurry. Increase heat to medium and slowly stir the slurry into the pot. Simmer uncovered for 2–3 minutes until sauce thickens slightly and becomes glossy.

Taste and adjust seasoning with additional salt and pepper if needed. Stir in chopped parsley, if using, and squeeze a wedge of lemon or lime over the dish to brighten flavors.

Serve hot with rice, mashed potatoes or crusty bread to soak up the sauce. Garnish with remaining citrus wedges.