Pat dry the pork tenderloin and cut it into cubes similar in size to the potatoes.

Peel and cut the potatoes, then soak them in salted water to prevent them from breaking during cooking.

Slice the onion and carrot into bite-sized pieces.

Marinate the pork with soy sauce, cooking wine, minced garlic, and sugar for 10 minutes.

Stir-fry the marinated pork in a pan until partially cooked.

Add the drained potatoes and carrots to the pan and stir-fry together with the pork.

Mix soy sauce and water to create a braising sauce and pour it into the pan. Add an extra spoon of sugar if you prefer a sweeter taste.

Once the potatoes and carrots are nearly cooked, add the onion and simmer over medium heat until the liquid reduces.

When the liquid is almost gone, add corn syrup and sesame oil for a glossy finish.