Marinate the pork for 10 minutes, meanwhile prepare the batter and mix the sauce

Dip the pork pieces in the batter then in oil at about 160 degrees C (325°F) (a wooden spoon makes small bubbles when you put it in). Fry until barely golden.

Once all the pieces are fried, fry them a second time until golden. Set aside.

In a wok, over medium-high heat, sauté the spring onions and ginger for 1 minute in a little oil. Then add the well-mixed sauce and stir until nicely thickened.

Add the pork and gently mix to coat