Cumin Barbecue Pork
Potato Cubes

Crispy pan-fried pork and golden potato cubes tossed in a fragrant blend of aromatic cumin, chili powder, and toasted sesame seeds.

Ingredients

• 400 g pork shoulder
• 2 potatoes
• 1 pinch white pepper powder
• to taste salt
• 1/3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 3 cloves garlic
• 1 handful chili powder
• 1 handful cumin powder
• 1 handful sesame seeds
• 2 stalks scallions
• as needed cooking oil

Instructions

1. 1Season the Pork

   

   Place the pork shoulder pieces into a steel bowl and add a pinch of white pepper powder, a pinch of salt, 1/3 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch.

   Tip: Make sure to add the cornstarch along with the sauces to help lock in the moisture.
2. 2Massage and Marinate

   

   Using a gloved hand, thoroughly mix and rub the seasonings into the pork. Grab and squeeze the meat pieces a couple of times to ensure the marinades are deeply absorbed and the moisture is locked in.

   Tip: Squeezing the meat helps prevent it from sticking to the pan when you start pan-frying.
3. 3Pan-Fry the Pork

   

   Add the marinated pork cubes into the wok. Let them sit undisturbed briefly until slightly set, then stir-fry until all the meat cubes change color before removing them and setting them aside.

   Tip: Allowing the meat to sit undisturbed initially helps develop a nice sear.
4. 4Sauté the Garlic

   

   Reheat the wok with a normal cooking amount of oil, add the chopped garlic, and sauté continuously until it becomes aromatic and lightly golden.

   Tip: Keep the heat moderate so the garlic releases its fragrance without burning.
5. 5Combine Meat and Potatoes

   

   Pour the previously cooked crispy potato cubes and seared pork cubes back into the wok together with the sautéed garlic.

   Tip: Ensure the wok is hot so everything reheats evenly before adding the final spices.
6. 6Season with Spices

   

   Stir-fry the mixture 5 to 8 times, then start seasoning: add a little salt, a large handful of chili powder, a large handful of cumin powder, and a large handful of sesame seeds. Stir-fry rapidly to coat everything evenly.

   Tip: Be generous with the chili and cumin powders for the best authentic flavor.
7. 7Stir-fry with spices

   

   Add a little salt, a large handful of chili powder, a large handful of cumin powder, and a large handful of sesame seeds into the wok with the potatoes and meat cubes. Stir-fry rapidly so the ingredients are fully and evenly coated with the rich spices.

   Tip: Use generous amounts of spices for the most robust flavor.
8. 8Garnish and serve

   

   Finish the dish by adding freshly chopped scallions over the cooked roasted cumin pork and potato cubes right in the wok. Toss briefly and serve immediately while hot.

   Tip: Add the scallions at the very end to keep their vibrant green color and fresh aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions