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1
Lay the pork loin slices on a board and score or bash them firmly until uniformly thin. Every fibre must be broken; an unbashed slice will toughen in the oil before the coating colours.
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2
Beat the eggs in a wide bowl and add the flour, mixing to a thin batter. Coat each pork slice — the layer must be thin and even. A thick coating will turn doughy rather than crisp in the oil.
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3
Combine ketchup, rice vinegar, soy sauce, and sugar in a small bowl. Stir until the sugar dissolves. The balance should read sweet-sour-savoury with a pronounced acid edge — taste and adjust before frying begins, not after.
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4
Heat the oil in a wok or deep pan to frying temperature. Slide in the coated pork slices in batches. This is where the dish lives or dies: the pork must cook through completely at the exact moment the coating turns pale golden and crisp — pull one slice a moment too early and the meat is raw; a moment too late and the coating hardens past crispness into toughness. Drain immediately on a rack.
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5
Pour the prepared sauce into a clean wok over high heat. Bring to a brief bubble. Add the fried pork and toss once or twice — no more — until each piece is glazed. The coating must retain its crispness; prolonged contact with the sauce destroys it.
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6
Transfer immediately to a warmed plate and serve without delay. The coating begins absorbing sauce within minutes; the dish deteriorates quickly.