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Slice the pork loin into ⅛-inch thick slices.
Add the pork, salt, garlic powder, ground white pepper, baking soda, and Chinese cooking wine to a nonreactive mixing bowl and combine well. Set it aside for 15 minutes.
Combine all the ingredients for the sweet and sour sauce into a bowl and set it aside.
In a separate bowl, mix the cornstarch with the water until it becomes a smooth, thick batter. Then combine the marinated pork with the batter and mix until the meat is coated nicely.
Add oil to a wok and bring it to 380°F / 193°C over medium heat. Unfold the pork slices and drop them in the oil one by one. Fry them for a few minutes or until they are lightly golden.
Remove the pork from the oil and rest on the side for 10 minutes.
Increase the oil's temperature to 400°F / 204°C. Double-fry the pork over high heat for 1-2 minutes or until golden brown.
Remove the pork from the oil and set it aside.
Pour out most of the oil from the wok but leave 1.5 tsps. Use the remaining oil to sauté the garlic slices and julienned ginger until fragrant.
Pour in the sweet and sour sauce. Stir over medium heat until the sugar melts completely and the sauce thickens.
Add the fried crispy pork and toss thoroughly. Garnish with the julienned scallions and serve as an appetizer.
https://curatedkitchenware.com/blogs/soupeduprecipes/the-best-chinese-sweet-and-sour-pork-recipe-guo-bao-rou?fbclid=IwVERDUAOPQw9leHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xNzM4NDc2NDI2NzAzNzAAAR45LBgevQP_aVJ9MzgmSkAoCml9EUZTJTAIac-3kK6ThdZIt5Uhvz64G4Ylbw_aem_9bXYomeCrj4Guzc4iBGpTA