2 tbsp. soy sauce
2 1/2 lb. pork butt, cut in 1 1/2 inch cubes
1/2 tsp. salt
2 1/2 tbsp. cornstarch
1 tsp. gin or whiskey
1 tsp. sugar
2 cloves garlic, crushed
1/4 lb. pickle Chinese onion

Mix the above ingredients together (except for pickled onion) and let stand 15 minutes. Then deep fry until brown.

SAUCE:

1/3 c. catsup
2/3 c. water
1 tbsp. white vinegar
2 tbsp. brown sugar

Mix and simmer on low heat. Then add cooked pork and simmer 45 to 60 minutes. If sauce is too thick, add a little more water.

Serve on platter and garnish with pickled onion (sliced) and Chinese parsley and sprinkle with sesame seeds.