Pork Pepper Steak

A pork twist on classic Chinese-American pepper steak, substituting boneless pork shoulder for the usual beef. The slow 45-minute simmer is what makes this work: shoulder is a tough, well-marbled cut that needs time to break down, and the soy-tomato braising liquid does the tenderizing while infusing the meat with deep umami flavor.

Adding the green peppers, onions, and celery in the last 10 minutes is the move. These vegetables hold their crunch and bright color instead of stewing into mush like they would if added at the start. The cornstarch slurry at the very end gives the sauce that glossy, restaurant-style coating that clings to each slice of pork.

Pro Tips

• Slice the pork shoulder against the grain into thin strips. Even after simmering, with-the-grain cuts can pull stringy.
• Use diced canned tomatoes if your pantry has them. The juice contributes to the gravy and saves a step.
• Pull the lid for the last few minutes if your sauce looks thin. Reducing concentrates the flavor before the cornstarch goes in.
• Serve over steamed rice or egg noodles to soak up the sauce.

Variations

• Swap green peppers for a mix of red, yellow, and green for color contrast.
• Add 2 tablespoons of brown sugar and 1 tablespoon rice vinegar for a sweet-and-sour profile.
• Use chicken thighs instead of pork shoulder for a lighter version with the same technique.