1. Begin by combining the pork pieces with the Chinese dark vinegar, soy sauce, sugar, five-spice powder, and rice wine in a bowl. Mix everything together thoroughly, cover, and let the pork marinate for at least 30 minutes.

2. In a separate bowl, mix the cornstarch and flour. Toss the marinated pork pieces in the flour mixture until they are evenly coated.

3. Heat a generous amount of oil in a deep pot or wok over medium-high heat, bringing it to a temperature of around 350°F. Carefully add the coated pork pieces in batches and fry them until they are golden brown and crispy, about 4-5 minutes. Drain the fried pork on paper towels to remove any excess oil.

4. In a separate pan, combine the ketchup, white vinegar, sugar, soy sauce, and water. Bring the mixture to a boil over medium heat, stirring constantly. Once it’s simmering, add the cornstarch slurry and continue to stir until the sauce thickens and becomes glossy.

5. Finally, add the crispy pork pieces to the sweet and sour sauce, gently tossing to ensure the pork is evenly coated. Serve the Chinese Sweet And Sour Pork hot, accompanied by steamed rice or stir-fried vegetables for a complete and satisfying meal.