Start by cutting the pork loin into thin strips, place them in a bowl, and marinate with: 2 tablespoons of light soy sauce, white pepper, a splash of wine, salt, the beaten egg, and mix everything well. Cover with plastic wrap and refrigerate for at least 30 minutes.

After the time has passed, coat the pork in flour for breading and fry it in a pan with plenty of oil, doing a double fry:
First, fry on medium heat for a few minutes, then remove from the pan and let it rest for a few minutes.
Second, fry on high heat until golden and crispy, then remove and set aside.

To make the sweet and sour sauce, add a splash of oil to a large pan and finely chop the garlic. Once the garlic is golden, add: the broth, vinegar, 2 tablespoons of soy sauce, ketchup, honey, salt, and mix everything well. Gradually add a mixture of 1 tablespoon of cornstarch dissolved in a glass with a little water until the sauce reaches the desired thickness.