Ingredients A:
500g pork shoulder (cut into cubes)

Ingredients B: (Marinade)
½ tbsp sugar
1 tbsp oyster sauce
1 tbsp sesame oil
½ tsp pepper
1 tbsp hua diao wine
1 tbsp corn flour1 tbsp red wine residue

Ingredients C:
100g tapioca flour

Gravy:
3 cloves garlic(chopped)

Seasoning (mix well):
½ cup water
½ tbsp vinegar
1 tbsp sugar
½ tsp salt
1 tbsp chilli sauce
3 tbsp tomato ketchup
1 tsp corn flour

Other Ingredients:
1 pc cucumber (cut cubes)
1 pc red chilli (slice)

Method:

1. Marinade Ingredients A with Ingredients B for ½ hour.
2. Coat each piece of pork with tapioca flour.
3. Deep fry coated pork over medium heat till golden brown.
4. Remove and place on serving plate.
5. Heat up wok with a bit of oil, fry garlic till fragrant.
6. Pour in gravy sauce bring to a boil.
7. Add in other ingredients, stir well, turn off burner.
8. Pour gravy over the pork.