Pound the pork with a meat tenderiser then slice into 4x1cm strips. Marinate with rice wine and 1/3 teaspoon salt for 30 minutes.
Make the batter by beating together the eggs and 3 tablespoons cornflour. Set aside.
Make the sauce by mixing together the chicken stock, sugar, vinegar, soy sauce, remaining salt and remaining cornflour.
Heat the oil in a wok to medium high. Drop the pork into the batter and stir to coat. Add the pork, one piece at a time, to the hot oil. Deep fry until lightly golden. Remove with a slotted spoon.
Heat the oil to high and return the pork to the wok. Fry until golden brown, remove with a slotted spoon and place onto a serving dish. Drain all but 2 tablespoons oil from the wok.
Heat the oil in the wok until hot. Stir-fry the ginger and garlic until aromatic. Add the spring onions and sauce mixture; stir until the sauce begins to thicken. Pour the sauce over the pork and serve.
Only difference I doubled and Thank God I did!! Awesome, wonderful...definitely one for company! 3 hungry people...fed us wonderfully! Oh...and I used pork loin instead of pork fillet. Just cut into shape. BEAUTIFUL!!! - 17 May 2014