For tougher simmering cuts like pork shoulder, Boston butt, picnic roast . Slice into steaks with the fat cap on. Using a sharp knife, slice across the steaks making thin shaving like slices. Each piece should have a bit of the fat cap on it.
2 pounds pork shoulder
Heat a deep wok or frying pan over high heat and add sliced pork shoulder, vinegar, minced ginger, and lightly season with salt and pepper. Fry for 3-5 minutes until the water from the meat has released into the pan.
2 pounds pork shoulder, 3 tablespoons vinegar, 3 tablespoons ginger, water, salt and pepper
Fill the pan with enough water to cover the pork and bring to a rapid simmer. Simmer for 45-50 minutes or until all the water in the pan has boiled off. This is crucial for tenderizing tough cuts like pork shoulder. Sometimes the pork foams and clumps together, use a wooden spoon to break apart during simmering.
Once the water has simmered off and all the remains is tender cooked pork and drippings, make a well to expose the bottom of the hot pan and add aromatic curry paste to fry for 3-5 minutes.
½ cup Aromatic curry paste
Next add, sliced onions, garlic, and whole chilies. Continue to fry, stirring occasionally to prevent burning until the onions have become translucent and tender. 8-10 minutes.
1 medium onion, 2 whole red Thai chilies
Add soy sauce, oyster sauce, and sriracha, combine well and cook until the sauce has thickened and reduced to your liking.
¼ cup soy sauce, 3 tablespoons oyster sauce, 1 tablespoon sriracha
Season to taste and squeeze in fresh lemon juice.
3 tablespoons lemon juice
Garnish with fresh cilantro, green onions, and top with a sprinkle of sesame seeds and if you want and crispy fried egg.
1 tablespoon sesame seeds, 1 cup cilantro, 1 stalks green onion