Ingredients:

500 g pork scotch cut into 1cm thick pieces
2 tablespoon Chinese dark vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon five spice powder
2 tablespoon rice wine
1/4 cup cornstarch
2 tablespoon flour
1 L oil for deep frying

Instructions:

Marinating: Mix Pork pieces, Chinese dark vinegar, soy sauce, sugar, five spice powder and rice wine in a container and marinate overnight in the fridge.
Coating: Mix in the cornstarch and flour. (drain out half of the marinade sauce if you want the crispy coating)
Deep frying: Pour oil into a large saucepan or small pot. Heat until pork immediately starts sizzling when you dip it in. Cook until the pork pieces are deep golden brown.
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