Stir-Fried Pork with Cumin (孜然肉片)

1. Slice the pork into 2 or 3 if it is too big for stir-frying. Mix rice wine, 2 teaspoons soy sauce, sugar and cornstarch together. Stir in pork and marinate for at least 5-10 minutes.

2. 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. Remove pork from skillet and set aside.

3. In the same wok, stir-fry onion until fragrant and softened, about 1 minute. Add the rest of the ingredients including pork into the pan and stir-fry for several minutes until cooked.

Notes:
1. This recipe is gluten-free if you use gluten-free soy sauce.
2. Hot pot style means very thinly sliced, available at Asian supermarkets. If you choose to slice your own, I’d recommend freezing it for 30 minutes ahead of time for ease of slicing.
3. 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.

Adapted from cookbook “香噴噴熱炒上菜”