Cut pork into 1.5cm wide pieces. Place in a bowl and add meat seasoning ingredients. Massage well, cover with plastic wrap, and refrigerate for 15 minutes.

Cut onion into 1cm wedges. Slice cucumber and carrot into bite-sized pieces using a rolling cut method.

In a separate bowl, beat the egg and mix with potato starch to create the batter. Add the seasoned pork and coat thoroughly.

Heat salad oil in a frying pan to 170°C. Deep-fry the vegetables until cooked through. Then fry the pork until crispy and fully cooked.

In a saucepan, combine sauce ingredients and heat over medium heat while stirring. Once thickened, add the fried vegetables and mix well.