In a bowl, combine the pork scotch with Chinese dark vinegar, soy sauce, sugar, five spice powder, and rice wine. Let it marinate in the refrigerator overnight for best flavor infusion.

Once marinating is complete, remove excess marinade from the pork. In a separate bowl, mix cornstarch and flour together to form your crispy batter.

In a large saucepan, heat your oil over medium-high heat, ensuring it’s hot enough (sizzling when the pork is added) for deep frying.

Carefully add the marinated pork pieces to the hot oil, frying them until they’re golden brown and crispy, about 4-5 minutes.