Remove any connective tissue from the pork. Slice diagonally into pieces about two coins thick (approximately 0.5 cm).

Gently pound each slice with the back of a knife or a meat mallet to loosen the fibers.

Place the meat in a bowl, add enough water to cover, and massage with your hands a few times.

Squeeze out any excess liquid. Add a pinch of salt and white pepper.

Mix and knead vigorously until the meat feels sticky to the touch and no water remains. Set aside to marinate for 10 minutes.

In a small bowl, combine 80g sugar, 70g vinegar, 2g salt, 3g light soy sauce, and 2g sweet potato starch. Whisk until the starch is completely dissolved. Set aside.

Prepare your aromatics: slice or julienne the ginger, garlic, scallions, and carrot. Wash the cilantro and set aside.

Place 200g potato starch in a bowl and add enough water to cover. Let it soak for at least 1 hour until the starch settles firmly at the bottom.

Carefully pour off the clear water on top, leaving only a thin layer of water (about 1-2mm) above the settled starch.

Add 2 tablespoons rapeseed oil to the starch paste. Use your hand to mix vigorously, squeezing and pressing until the paste becomes thick, resistant to mixing, and flows slowly like thick lava. It should feel heavy and sticky when you try to mix it.

Add the marinated pork slices to the batter.

Mix with your hands until each slice is evenly coated. The coated meat should look relatively dry on the surface without any visible watery batter dripping off.

Pour enough oil into a wok or heavy pot to reach at least 2-3 inches deep. Heat the oil to 80% hot (about 190°C/375°F) – you'll know it's ready when a tiny piece of batter dropped in floats to the surface within 2-3 seconds and sizzles immediately.

First fry: Carefully add the battered pork slices one by one, making sure they don't stick together. Don't overcrowd – fry in batches if needed. Fry over medium-high heat until the batter sets and turns pale yellow, about 2-3 minutes. Gently separate any pieces that stick together with chopsticks or a slotted spoon. Remove and drain on a wire rack or paper towels.

First refry: Reheat the oil to 80% hot. Add all the par-fried meat slices and fry for exactly 10 seconds. This step begins building the crunch. Remove and drain.

Second refry: Keep the oil at 80% hot. Add the meat slices back again and fry for another 10 seconds, until they transform into a beautiful deep golden brown. The exterior should look incredibly crispy and sound shatteringly crisp when tapped. Remove and drain well.

Leave only a tiny film of oil in the wok (about 2 teaspoon). Pour in the prepared sauce mixture.

Cook over low heat, stirring constantly, as the sauce transforms from cloudy to translucent and begins to bubble.

Watch carefully – you're looking for it to turn an amber color and thicken enough to coat the back of a spoon. Before it reaches this stage, spoon a portion of the sauce into a small bowl and set it aside. This happens quickly, usually within 30-45 seconds. Do NOT overcook into a thick paste.

Immediately add all the fried meat slices. Toss vigorously and quickly – I use two spatulas or one spatula and quick wrist flicks – to coat each slice evenly with a thin layer of glaze.

Add the ginger, garlic, scallions, and carrot, and continue tossing to combine.

Finally, drizzle in the reserved sauce and toss once more until the sauce lightly clings to the meat. The goal is a light coating, not a drenching.

Transfer immediately to a serving plate. Garnish with fresh cilantro and serve right away.