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Cut the pork into bite-sized pieces.
Marinate the pork in a mixture of rice wine, salt, and a small amount of cornstarch.
Coat each piece of pork with additional starch.
Deep-fry the pork in oil until golden and crisp.
Prepare the sauce by heating sugar until it melts into a light caramel.
Add rice vinegar, soy sauce, and water to the caramel to create a balanced sweet-sour base.
Add the fried pork pieces to the sauce and toss over high heat to coat evenly.