Prep the pork. Pat the pork dry with paper towels. Cut into thin strips or small cubes for faster cooking and more surface area for glaze. Season lightly with salt and pepper.

Make the sauce. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha or chili flakes if using. Taste and adjust—add a touch more honey for sweetness or vinegar for brightness.

Optional thickener. If you like a stickier glaze, stir cornstarch and water together in a separate bowl to make a slurry. Set aside for later.

Heat the pan. Place a large skillet or wok over medium-high heat. Add neutral oil and let it shimmer. A hot pan helps the pork brown quickly without steaming.

Sear in batches. Add half the pork in an even layer. Do not crowd the pan. Let it sear for 1–2 minutes before stirring, then cook until browned and just cooked through, about 4–5 minutes total. Transfer to a plate and repeat with the remaining pork.

Deglaze lightly. If the pan has browned bits, splash in a tablespoon of water to loosen them. Those bits add flavor to the glaze.

Add the sauce. Return all the pork to the pan. Pour in the honey soy mixture. Toss to coat and cook for 1–2 minutes, letting it bubble and reduce slightly.

Thicken the glaze. If using cornstarch, pour in the slurry and stir. Cook another 30–60 seconds until the sauce turns glossy and clings to the pork.

Finish and garnish. Turn off the heat. Sprinkle with green onions and sesame seeds. Taste and adjust seasoning if needed.

Serve. Spoon over hot rice or toss with noodles. Add a side of steamed broccoli, snap peas, or a crunchy cucumber salad for contrast.