Stir-Fried Pork with Cumin () Recipe

Name: Stir-Fried Pork with Cumin ()
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 pounds Pork Belly (or Pork Butt), Sliced Hot Pot Style; 1/2 Tablespoons Rice Wine; 5 teaspoons Soy Sauce, Divided; 1/4 teaspoons Sugar; 1 teaspoon Cornstarch; 1 Tablespoon Oil, For Frying (optional, Use If Frying Pork Butt); 2 Tablespoons Onion, Minced; 2 stalks Celery, Cut Into Three Lengthwise And Each Into 2 Sticks; 2 whole Red Chilli Pepper, Sliced (de-seed For Less Spice); 3 whole Dried Chili, Sliced (leave Whole For Less Spice); 3 Tablespoons Water; 1/2 teaspoons Cumin

Servings: persons

13 pounds Pork Belly (or Pork Butt), Sliced Hot Pot Style
1/2 Tablespoons Rice Wine
5 teaspoons Soy Sauce, Divided
1/4 teaspoons Sugar
1 teaspoon Cornstarch
1 Tablespoon Oil, For Frying (optional, Use If Frying Pork Butt)
2 Tablespoons Onion, Minced
2 stalks Celery, Cut Into Three Lengthwise And Each Into 2 Sticks
2 whole Red Chilli Pepper, Sliced (de-seed For Less Spice)
3 whole Dried Chili, Sliced (leave Whole For Less Spice)
3 Tablespoons Water
1/2 teaspoons Cumin

1
1.
2
Slice the pork into 2 or 3 if it is too big for stir-frying.
3
Mix rice wine, 2 teaspoons soy sauce, sugar and cornstarch together.
4
Stir in pork and marinate for at least 5-10 minutes.
5
2.
6
In a wok or skillet on high heat (heat up 1 tablespoon oil if you are using pork butt), stir-fry pork until there is no pink left.
7
Remove pork from skillet and set aside.
8
3.
9
In the same wok, stir-fry onion until fragrant and softened, about 1 minute.
10
Add the rest of the ingredients including pork into the pan and stir-fry for several minutes until cooked.
11
Notes: 1.
12
This recipe is gluten-free if you use gluten-free soy sauce.
13
2.
14
Hot pot style means very thinly sliced, available at Asian supermarkets.
15
If you choose to slice your own, Id recommend freezing it for 30 minutes ahead of time for ease of slicing.
16
3.
17
For less spice, leave dried chilli whole and put into the pan after everything else is in and stir-fry for only about a minute after that.
18
Adapted from cookbook

3646

kcal

Calories

210

Fat

Carbs

400

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 13 pounds Pork Belly (or Pork Butt), Sliced Hot Pot Style, 1/2 Tablespoons Rice Wine, 5 teaspoons Soy Sauce, Divided, 1/4 teaspoons Sugar, and more.

Yes, Stir-Fried Pork with Cumin () falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Pork with Cumin ()

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions