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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.