Ingredients

• 1.5 pound pork belly, cut into 1-inch cubes
• 2 tablespoon vegetable oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 1.5 cup fresh pineapple, cut into chunks
• 3 garlic, minced
• 1 tablespoon fresh ginger, minced
• 0.25 cup soy sauce
• 3 tablespoon rice vinegar
• 3 tablespoon brown sugar
• 0.5 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoon water
• 1 teaspoon sesame oil
• 0.25 teaspoon red pepper flakes
• 2 scallions, sliced into 1-inch pieces
• 1 tablespoon sesame seeds
• 2 cup white rice, cooked

Steps

1. Cut pork belly into 1-inch cubes and pat dry with paper towels to remove excess moisture.
2. Cut red and yellow bell peppers into 1-inch pieces, removing seeds and membranes.
3. Cut yellow onion into 1-inch pieces and separate the layers.
4. Prepare pineapple chunks (or purchase pre-cut fresh pineapple) and set aside.
5. Mince garlic cloves and fresh ginger root, keeping them in separate piles.
6. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and chicken broth until sugar dissolves.
7. In another small bowl, mix cornstarch and water to create a slurry; set aside for thickening sauce.
8. Slice scallions into 1-inch pieces and measure sesame seeds into a small dish.
9. Have all prepped ingredients arranged and within arm's reach near the stove (mise en place).
10. Heat a wok or large 14-inch skillet over medium-high heat for 1 minute until very hot.
11. Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat evenly.
12. Add pork belly cubes in a single layer and let them sit undisturbed for 2 minutes to develop a light crust.
13. Stir and toss the pork, then cook for another 3 minutes, stirring occasionally, until the cubes are golden on all sides and cooked through (internal temperature 160°F).
14. Transfer cooked pork to a clean plate using a slotted spoon; leave excess oil in the wok.
15. Add remaining 1 tablespoon of oil to the wok and heat for 30 seconds.
16. Add minced garlic and ginger to the hot oil and stir constantly for 15 seconds until fragrant.
17. Add onion pieces to the wok and stir-fry for 2 minutes, stirring frequently, until softened and lightly caramelized at the edges.
18. Add red and yellow bell pepper pieces and stir-fry for 2 minutes until slightly tender but still crisp.
19. Add pineapple chunks and stir gently for 1 minute to warm through without breaking them apart.
20. Return cooked pork cubes to the wok and stir to combine with the vegetables.
21. Pour the soy sauce mixture into the wok and bring to a gentle simmer, stirring constantly for 1 minute.
22. Stir the cornstarch slurry again and slowly pour it into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
23. Drizzle sesame oil over the mixture and add red pepper flakes if using; toss everything to coat evenly.
24. Remove wok from heat and stir in scallion pieces, reserving a few for garnish.
25. Serve the pork stir-fry over steaming white rice on individual plates.
26. Garnish each plate with sesame seeds and reserved scallion pieces, and serve immediately.