Make the marinade by mixing together the minced garlic, celery salt, oregano, rosemary, vinegar, soy sauce, cayenne powder, ginger powder and honey.
Add the pork to the marinade and mix well.
Transfer the pork to a shallow bowl or container, cover and leave overnight in the fridge.
Heat equal amounts of butter and cooking oil to coat the bottom of a wide frying pan.
Add the pork in a single layer and lightly brown all sides (Alex likes to use kitchen tongs).
Pour in enough water to barely cover the meat. Let boil, lower the heat, cover the pan and let the meat braise. Stir and check the liquid once in a while. If the mixture appears too dry, add more water, a quarter cup at a time. Every time you uncover the pan to stir, taste the sauce too and make whatever adjustments you deem proper.
When the pork is done (the mixture should be quite dry by this time), add balsamic vinegar, Sriracha and milk. Stir.
Sprinkle the pork cubes liberally with grated Parmesan.
Let boil gently with the pan uncovered.
When the meat has soaked up most of the last three liquid ingredients that were added, stir.
Transfer the contents of the pan to a serving bowl or plate. Sprinkle the braised pork with sliced scallions. Serve.
Spicy braised pork with herbs, Sriracha and Parmesan printed from https://casaveneracion.com/spicy-braised-pork-herbs-sriracha-parmesan/ for personal use only. Not for republication nor distribution.