Sweet and Sour Pork with Rice

Cut the Pork loin into 2.5 cm bite-sized pieces. In a bowl, combine the Pork loin with Shaoxing wine, 10g Light soy sauce, White pepper, Sesame oil, and 10g Cornstarch. Mix well and marinate for 20 minutes.

Prepare the batter: In a separate bowl, whisk together All-purpose flour, 50g Cornstarch, Baking powder, Egg, and 150g Water until a smooth, thick batter forms.

Heat the Vegetable oil in a wok or deep pot to 170°C. Dip each marinated Pork loin piece into the batter, ensuring it's fully coated, then carefully drop into the hot oil. Fry in batches for 3-4 minutes until light golden and cooked through. Remove and drain on a wire rack. Increase oil temperature to 190°C and double-fry the Pork loin for 1-2 minutes until crispy and deep golden. Remove and drain.