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1
Slice the pork loin thin and coat evenly in potato starch only — no egg, no liquid batter. Press the starch firmly so each slice is fully and uniformly covered. The coating should feel dry and powdery to the touch, with no wet patches.
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2
Heat the oil to 160 °C. Fry the coated pork slices in batches, without crowding, until cooked through — the slices will be pale and just set, not yet coloured. Remove and drain. The flesh inside should feel firm when pressed with a chopstick.
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3
This is where the dish lives or dies: raise the oil to 190 °C and return the pork in batches for the second fry. Hold them in the oil until the surface turns a deep golden amber and the crust is shatteringly crisp — a distinct hard tap is audible when a slice strikes the draining rack. Remove immediately.
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4
In a separate pan or wok over high heat, combine the Zhenjiang vinegar, sugar, and soy sauce, stirring until the sugar dissolves. Add the julienned carrot and ginger and toss briefly. The sauce should remain thin and bright — it must coat rather than smother. Taste: the vinegar should lead clearly over the sweetness.
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5
Add the twice-fried pork to the pan and toss swiftly to coat each slice in the thin sauce. Serve immediately: the glass-like crust begins to soften within minutes of contact with the sauce.