Put all the Marinade into a bowl (apart from Flour) and mix wet the put in the pork and combine together. cover and put in fridge for 30 mins upto 3 hours.

For the Sauce, put all into a pan apart from cornflour mix and cook for around 4 mins - you want to Burn off the really strong vinegar smell but still leave the Sour. I add 1 extra spoon of Dark brown sugar (Optional) but this makes the sauce more sweet but darker in colour - maybe not as near as your take away lol.

Stir in the Courflour with water into the hot sauce and cook for another 2 mins until thick, sweet and delicous. You can put to one side until ready to serve.

For Batter mix all together in a large bowl and let rest for 5-10 mins.

In a large pan heat oil for frying. Sprinkle the 2 Tbsp of remaining flour over the pork and coat well. Then add around 1/3 of the pcs into the batter then fry carefully. They need around 3-4 mins until golden brown and floating. Remove to some kitchen paper to drain and then repeat until all pork cooked.

Reheat the sauce and serve next to the balls imediately - if you pour the sauce over then the batter gets soggy - but thats how my take away serves it lol.

Enjoy and soon you will make again soon. :)