Transfer the pork to a plate and repeat until all of the pork has been fried.
Wipe out the oil from the pan after the last of the pork has been fried.
Add 1/4 cup of the sauce to the pan and reduce until the sauce is very thick and viscous and then return the pork to the pan. Flip the meat around several times until it is glazed with the sauce.
Transfer the pork to a wire rack set over a heat-proof tray. Use a kitchen torch to brown the glaze and meat until it is lightly charred around the edges.
To assemble the pork bowls, add a portion of rice to two large bowls. Drizzle a tablespoon or two of sauce around the rice. Arrange the grilled pork on top of the rice. Garnish with scallions.