Chinese-style sweet and sour pork

Cut the pork loin into thin slices. With a cleaver, cut deeply but not all the way through each slice in a hasselback pattern, rotate 90 degrees and cut again, so each piece is hatched.

Smash garlic and scallions with the side of a cleaver, drop them into water, mix by hand to draw out the juices, then squeeze and sieve to make garlic scallion water.

Coat the pork with half of the garlic scallion water.

Mix the potato starch and cornstarch, drizzling in water until the mixture is the consistency of tough play dough or wet sand.

Work in the vegetable oil slowly until the mass holds together when squeezed and oozes apart when released.

Put the starch ball straight onto the pork and mix; the water already on the meat turns it into a batter.

Combine the sauce: sugar, cooking wine, white vinegar, rice vinegar, minced garlic and soy sauce.

Fill the wok with oil, heat to about 350 degrees, and fry the battered pork slices until golden and crispy; drain on a tray with paper towels and a rack.

Drain the hot oil, leaving a film in the wok; add the rest of the garlic scallion water and the sauce and stir until boiling violently.

Add a cornstarch slurry bit by bit until the sauce is right, then toss all the pork through until glazed.

Finish with a little more truffle oil, then plate with a sprinkle of sesame seeds and chopped scallions.