• Mix the pork with the marinade. Mix well, cover and refrigerate
  450 g of pork tenderloin, 0.5 teaspoon of ginger, 1.5 teaspoon salt, 0.25 teaspoon black pepper
  
• Mix the potato starch with water in a bowl using a spoon. Let it sit on the counter until the starch settles at the bottom of the bowl and solidifies (about 1h30)
  200 g potato starch, 750 ml water
  
• Remove the pork from the fridge and mix it with the reserved potato starch
  35 g potato starch
  
• Discard the water from the bowl of settled starch (keeping the starch at the bottom).
  
• Add the egg white and mix well
  1 egg white
  
• Add the starch/egg white mixture to the pork and gently mix with your hand
  
• Fill a deep pot or fryer with oil and heat until it reaches 165 degrees Celsius
  1 L neutral oil
• Test the temperature by dipping a piece of pork into the oil; if it sizzles, the oil is ready
• Place the pieces of pork in the hot oil, separating them with tongs if they stick together. Fry in batches if necessary, until crispy and golden (about 5 to 7 minutes)
  
• Transfer the pork pieces to a colander placed over a bowl to drain
  
• Reheat the oil and fry the pork a second time, until very crispy and golden brown (about 3 to 4 minutes)
  
• Drain and transfer to a plate

Sauce

• In a bowl, mix the sugar, light soy sauce, salt and rice vinegar until the sugar is almost dissolved
  4 tablespoons rice vinegar, 6 tablespoons powdered sugar, 2 pinches salt, 2 teaspoon light soy sauce
  
• In a large wok, heat a little oil over high heat.
• Add the green onions, ginger and garlic and stir-fry for 1-2 minutes
  4 cloves garlic, 2 stems young onions, 15 g of ginger
  
• Add the sauce mixture and stir until the sauce reduces and bubbles a lot (almost caramelized)
  
• Add the meat and stir-fry quickly to coat everything with sauce
  
• Serve immediately, add some finely sliced green onions on top
  Green onions