• Trim the pork: Trim excess surface fat from the pork shoulder and cut it into 2-inch (5.08 cm) chunks. Transfer to a bowl and set aside.
  
• Prep the aromatics: Smash the garlic cloves. Thinly slice the ginger.
• Prep the scallions: Separate the white and green parts. Lightly pound the scallion whites with the back of a knife to flatten slightly, then cut them into 2½–3-inch (6.35 - 7.62 cm) sections. Cut the scallion greens into similar lengths and store them in the fridge for later.
  
• Mix the braising sauce: In a large measuring cup, combine the soy sauce, chicken stock, oyster sauce, and sugar. Stir until the sugar dissolves.
• Sauté the aromatics: On a 6-quart Instant Pot, select Sauté – More/High. Add the oil and preheat until shimmering. Add the garlic, ginger, and scallion whites. Sauté for 2–3 minutes, stirring often so nothing burns. Press Cancel.

  Using a regular slow cooker (Crockpot)? Simply sauté the aromatics in a large skillet on the stovetop first, then transfer everything to your slow cooker before continuing with the slow cook steps below.
  
• Add the pork and sauce: Pour in the braising sauce, scraping up any browned bits from the bottom. Add the pork, stir to coat, then spread it into an even layer.

Slow cook:

• Using a regular slow cooker (Crockpot):Transfer everything to your slow cooker. Cover and cook on High for 4–5 hours or Low for 6–7 hours, until the pork is fork-tender.
• Using the Instant Pot slow cook function with a tempered glass lid: Cover with the lid. Select Slow Cook – More/High and cook for 4–5 hours, until the pork is fork-tender. Press Cancel and remove the lid.
• Using the Instant Pot slow cook function with the pressure cooker lid (venting): Lock the lid in place and move the valve to Venting. Select Slow Cook – More/High and cook for 4–5 hours, until the pork is fork-tender. Press Cancel and carefully open the lid.
• Make a slurry: Skim off excess surface fat. In a small bowl, mix the starch with 3 tbsp of the braising liquid to form a slurry.
• Finish and thicken: Select Sauté – Normal/Medium and bring the sauce to a gentle simmer. Add the cooking wine, chili peppers, and scallion greens. Stir for 1 minute, then slowly pour in the slurry while stirring until the sauce lightly thickens, about 30 seconds to 1 minute. Press Cancel.
  
• To serve: Spoon the pork and sauce over hot steamed rice. Serve hot or warm with a simple vegetable side.