Asian fusion - pork burritos

12 oz pork butt
1 large onion
1 clove garlic
3 red, dry, hot chile pods
1 Tsp dark sesame oil
black pepper
peanut oil
flour tortillas
1 1/2 Tbl dark soy sauce
1 Tbl dry sherry
1 Tsp cornstarch
1 Tsp peanut oil
1/2 Tsp dark sesame oil
1/2 Tsp honey
salt to taste
Freeze the pork butt for an hour. With a razor-sharp carving-knife, slice it into thin (1/8 inch) strips.

Throw the pork strips and the marinade ingredients into a bowl. Stir well to combine. Cover the bowl and refrigerate for 2 hours.

Smash and chop the garlic. Halve the onion and slice it thickly. Crush (or break-up) the chile pods into small pieces. De-seed - if desired.

Heat up a wok until it's smoking. Add 1 1/2 Tbl peanut oil. Allow the oil to come up to a shimmer. Throw in the garlic and chile pods. Stir. Add the onions and stir-fry until they're tender-crisp. Remove the onion mixture to a large bowl.

Allow the wok to come back to smoking. Add 1 1/2 Tbl peanut oil. Lay the pork strips - individually - in the wok. Stir fry until the meat is finished. Return the onions to the pan. Stir fry the burrito mixture until hot. Finish the dish with sesame oil and salt and pepper to taste. Remove the contents of the wok to a large bowl.

In the wok or over an open gas burner, soften 4 to 5 flour tortillas. Fill the tortillas with portions of the pork/onion mixture. Fold them up burrito style. Serve with Sriracha (or other) hot sauce - on the side.