Crispy Cumin Barbecue Pork
Potato Cubes

Skip the oven with these irresistible pan-fried cumin barbecue pork and potato cubes. Tossed in a rich, aromatic spice blend, every bite delivers a perfect crunch and tender, flavorful meat.

Ingredients

• 300 g pork shoulder (boston butt or neck)
• 2 potatoes
• 1 pinch white pepper
• to taste salt
• 1/3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsp cooking oil
• 3 cloves garlic
• 2 tbsp chili powder
• 2 tbsp cumin powder
• 1 tbsp sesame seeds
• 1 sprig green onions

Instructions

1. 1Season and Marinate the Pork Cubes

   

   Place the pork shoulder cubes into a steel bowl. Season with a little white pepper, a pinch of salt, 1/3 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch.

   Tip: Adding cornstarch helps lock in the moisture and prevents the meat from sticking when pan-frying.
2. 2Massage the Marinade

   

   Using a gloved hand, thoroughly massage and mix the seasonings into the pork cubes to ensure even coating and flavor distribution.

   Tip: Make sure to massage the meat well so it absorbs the flavors and retains its tenderness during cooking.
3. 3Pan-Fry the Potato Cubes

   

   Pour cooking oil into a wok, add the potato cubes, and pan-fry them on low heat until all surfaces are golden, crispy, and crunchy. Remove them from the wok and set aside.

   Tip: Fry on low heat to ensure the potato cubes cook evenly through while developing a crispy outer crust.
4. 4Pan-Fry the Pork Cubes

   

   Add the previously marinated pork cubes into the hot wok. Do not stir immediately; allow them to sit undisturbed to form a slight crust, then stir-fry until the meat cubes change color. Remove and set aside.

   Tip: Letting the pork sit undisturbed at first helps form a nice sear without sticking.
5. 5Sauté the Garlic

   

   Reheat the wok with a little cooking oil, add the garlic cloves, and sauté them until they become fragrant.

   Tip: Sautéing garlic on medium-low heat prevents it from burning while releasing its full aroma.
6. 6Combine Potatoes and Pork

   

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

   Tip: Toss the ingredients together thoroughly before adding the final spices.
7. 7Season the Pork and Potatoes

   

   Add a pinch of salt, a large handful of chili powder, a large handful of cumin powder, and a large handful of sesame seeds into the wok containing the pork and potatoes. Use a generous amount of spices to ensure the best possible flavor.

   Tip: Do not skimp on the cumin and chili powder; they give this dish its signature barbecue flavor profile.
8. 8Stir-Fry and Coat

   

   Quickly stir-fry the ingredients so that the meat cubes and potatoes are fully coated with the aromatic spices and seasonings.

   Tip: Keep the heat steady and toss continuously to prevent the spices from burning in the pan.
9. 9Garnish and Serve

   

   Finish the dish by adding freshly chopped green onions on top as a garnish. The delicious barbecue cumin pork and potato cubes are now ready to be served.

   Tip: Add the green onions right at the very end and turn off the heat immediately to keep them vibrant and fresh.

Storage & Reheating

Burn It Off

Frequently Asked Questions