In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shim­mering. Add the shallots, garlic, ginger and half of the chilies, then reduce to medium and cook, stirring, until golden, about 7 minutes. Transfer to a small bowl and set aside. Return the skillet to medium-high and heat the remaining 1 tablespoon oil until shimmering. Add the pork in an even layer and cook, stirring, until lightly browned, 6 to 8 minutes. Transfer to a paper towel-lined plate and discard any fat in the skillet.

In the same skillet over medium-high, add 1 cup water, the soy sauce and ¼ teaspoon black pepper, scraping up any brown bits. Pour off and discard any oil in the bowl with the shallot mixture. Stir the shallot mixture and the pork into the skillet. Cover and simmer over medium-low until the pork is tender, about 35 minutes, stirring once halfway through.

Stir in the molasses and cook, uncovered, until the sauce is thick enough to lightly coat the pork, about 2 minutes. Off heat, stir in the lime juice, then taste and season with salt and pepper.