Cut the pork into bite-sized chunks, In a medium-sized bowl, Add the light soy sauce, apple cider vinegar, salt and mix until completely mixed, then add corn starch and a thick batter has formed.

Pour enough oil into your wok , Heat over medium heat. Drop some of the pork into the oil, adding them individually to prevent sticking, and stir with forks, or metal tongs, to separate.

Fry the pork for about 3 minutes, until they are just cooked through. Remove and drain on a plate lined with paper towels. Repeat with the remaining pork until you have cooked all of them.

For the sauce, combine the salt, sugar, ketchup, vinegar, soy sauce, and cornstarch in a small-medium bowl.

Heat 2 tablespoons of oil over medium heat. Add the garlic and ginger and stir-fry for about 30 seconds, until they are fragrant. Add the stock and bring to a boil. Add the prepared sauce from the small bowl.

Stir briskly as the liquid thickens, Either pour the sauce over the pork strips, or add the pork strips to the sauce in the wok to coat and then transfer to a serving dish.

Top with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or vegetables.