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nickgriglack
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In a medium bowl, whisk together 1 tablespoon soy sauce, the cornstarch, ¼ teaspoon salt, 1 teaspoon pepper and 2 tablespoons water until smooth. Add the pork and toss to coat; set aside. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, the honey and ½ teaspoon pepper; set aside.
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking, swirling to coat. Add half of the pork mixture; cook, stirring often and scraping up any browned bits, until well browned, 2 to 3 minutes. Transfer to another medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining pork mixture, adding any marinade in the bowl; transfer to the bowl with the first batch.
In the same skillet over medium-high, add the remaining 1 tablespoon oil and bell pepper. Cook, stirring and scraping up any browned bits, until tender-crisp, 1 to 2 minutes. Stir in the pork and any accumulated juices, then add the soy-honey mixture. Cook, stirring and scraping, until the sauce thickens slightly and coats the pork and bell pepper, 2 to 3 minutes.
Off heat, stir in the vinegar, then taste and season with salt and pepper.
Optional garnish: Toasted sesame seeds OR sliced scallions OR both