• Mince the garlic cloves.

  *Recommend using garlic cloves and not pre-minced packaged garlic for the deep garlic aroma.
• Prep the pork. Cut the pork into long slices - about 2 inches long and ½ inch thick.
  
• In a medium sized bowl, add the pork, 1 Tbsp soy sauce, minced garlic and lightly sprinkle with salt and pepper. Set aside.
  
• Make the batter. In a large bowl, combine the frying powder and water. Add in 1 ½ Tbsp oil and mix well. Set aside

  *The original amount was 1/2 cup water which was too sticky for me and I didn’t like the way it fried. Adding 1-3 Tbsp extra water brought it to a better consistency for me. This is up to your preference!

Sauce

• Prep the vegetables. Slice the carrots, onions and cucumber.
• Add the vegetables to a pan (or pot). Add in the water, sugar, vinegar, soy sauce and minced garlic. Bring to a boil and continue to simmer until the vegetables have softened.
• Mix the corn starch and water in a small bowl to make the starch slurry. Pour into the sauce pan and combine well. Turn off the heat and set aside. The sauce will begin to thicken.
  

Fry!

• Add the pork slices into the frying batter. Make sure the batter has evenly coated the pork pieces.
  
• Fry! Bring a pot of oil to 350 degrees F (180 C). Using tongs or chopsticks, drop in several pieces of the battered pork into the oil. Stir your utensil around in the oil to make sure the meat does not stick together in the oil. Cook until lightly browned, about 3-5 minutes. Set fried pork aside on a sieve to let the oil drip. Repeat until all the pork is fried. Make sure the oil is back to 350 degrees between batches.
  
• Double fry. Fry the pork one more time just for about 30 seconds to a minute.
• Reheat the sauce. If it has thickened too much, add in 1-2 Tbsp of water to loosen it.
• Place the pork on a plate. Pour the sauce on top or on a side bowl to dip. This depends on your preference!