As simple as the dish may seem, careful efforts must be taken in order to use fresh ingredients like cucumber, pineapple and tomato, to ensure the right proportion of tomato ketchup, yet at the same time, preserve the crispiness of the pork dice.
200g pork belly
1/4 teaspoon salt
1/4 teaspoon light soy sauce
1 teaspoon Chinese cooking wine "Rose -wine" (玫瑰露酒）
1/2 tablespoon tapioca flour
100g pineapple - cut in to small cubes or diamond shapes
100g cucumber - same as above
1 teaspoon chopped garlic
1/2 big onion - cut into small pcs
5 tablespoon white vinegar
4 tablespoon sugar
3/4 teaspoon salt
1 tablespoon tomato sauce (ketchup)
1-2 teaspoon Worcestershire sauce (急汁）
1/2 tsp tapioca flour add with 1/2 tbsp water
1）Cut meat into small bite sizes. Marinate with seasoning for 10 minutes.
2) Coat meat with some tapioca flour. Deep fry till cooked and crispy. Dish up.
3) Saute garlic till fragrant, add in big onion and stir fry for a while, then add in cucumber and tomato continue to stir-fry for few minutes. Pour in sauce and thickening water, add in (2) toss well until the meat has absorbed all the gravy. Serve on a plate.