Tender pork cubes are seared, simmered in a sweet and spicy brown sugar glaze, and finished with fresh jalapeños for the perfect balance of caramelized flavor and heat.
INGREDIENTS
- 2 pounds pork shoulder cut into 1-inch cubes
- 1 cup brown sugar
- ½ cup soy sauce
- ¼ cup apple cider vinegar
- ¼ cup honey
- 3 –4 fresh jalapeños finely chopped (leave seeds for heat, remove for mild)
- 4 cloves garlic minced
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
DIRECTIONS
- In a bowl, whisk together brown sugar, soy sauce, apple cider vinegar, honey, ground ginger, salt, and pepper. Stir until the sugar has dissolved.
- Add the cubed pork to a bowl or zip bag and pour the marinade over it. Mix well to coat. Cover and marinate at least 30 minutes (or up to overnight for maximum flavor).
- Heat olive oil in a large skillet over medium-high heat. Add the pork (reserve marinade for later) and sear for 5–6 minutes, allowing the outside to caramelize.
- Stir in the chopped jalapeños and minced garlic. Cook 2–3 minutes until fragrant.
- Pour the reserved marinade into the skillet. Reduce heat to medium and let the pork simmer 8–10 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.
- Plate the pork, spoon extra sauce over the top, and garnish with fresh sliced jalapeños or cilantro. Serve with rice, noodles, or tortillas.
