For the sauce, chop the garlic.

In a bowl, mix the garlic, ketchup, apple cider vinegar, brown sugar, some soy sauce, lemon juice, water, salt, and olive oil.

Whisk until the sugar has dissolved. Set aside.

Prepare the pork: pat dry the pork and cut it into chunks (smaller than an inch cube).

Prepare the batter: Blend together the flour, baking soda, cornstarch, salt with one cup of water, whisk.

In a pot or wok, on medium-high heat, bring your frying oil to 350F.

Dip the pork pieces in the batter and cook them in the oil for 3-4 minutes or until golden brown. Repeat until all the pork pieces are cooked. Set aside, don’t cover; it will become soggy. Cook to an internal temperature of 165F.

In a pot, bring your sweet and sour sauce to a boil and reduce to medium-low, cooked for 7-9 minutes or until it has thickened.

Toss your fried pork in the sauce and serve over white rice.

Bon Appetit!