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.
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.
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.
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.
Add soy sauce, oyster sauce, and sriracha, combine well and cook until the sauce has thickened and reduced to your liking.
Season to taste and squeeze in fresh lemon juice.
Garnish with fresh cilantro, green onions, and top with a sprinkle of sesame seeds and if you want and crispy fried egg.