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Add water to the potato starch until just covered. Mix and let it settle. Once settled, pour off the excess water.
Lightly pound the pork, cut into pieces, then rinse to remove excess blood. Squeeze dry.
Add salt and mix for about 1 minute until slightly sticky.
Combine all sauce ingredients and set aside.
Add the pork into the settled starch. Add 3–4 tbsp water and a little oil. Mix until each piece is coated with a thin layer.
180°C: Fry 2–3 minutes until the coating sets
200°C: Fry again for 30 seconds
220°C: Fry a third time until lightly golden and crispy
Remove most of the oil, leaving a thin layer. Add the sauce and cook over medium-high heat, stirring constantly.
When the sauce bubbles vigorously, add the crispy pork back in. Spoon the sauce over to coat, add the aromatics, toss quickly, and serve.