Authentic Sweet and Sour Pork

Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.

Combine pork strips rice wine 1/3 teaspoon salt and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.

Mix remaining 1/3 teaspoon salt chicken stock 1 tablespoon cornstarch sugar vinegar and soy sauce in a bowl to make sauce.

Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.

Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.

Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown about 2 minutes. Transfer to a serving plate with the slotted spoon.

Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken 4 to 5 minutes. Pour sauce over the pork on the serving plate.