In a medium bowl, combine the pork scotch with Chinese dark vinegar, soy sauce, sugar, five spice powder, and rice wine. Marinate for at least 2 hours or overnight.

Mix equal parts cornstarch and flour in a bowl. Drain excess liquid from the marinated pork and dredge in the cornstarch-flour mixture.

Heat oil in a deep frying pan until it reaches 350°F (175°C). Test with a small piece of coated pork.

Fry the coated pork in batches for about 5-7 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels.

In a saucepan, combine sugar, vinegar, soy sauce, and a splash of water. Bring to a simmer and cook for 2-3 minutes until slightly thickened.

Add the crispy fried pork to the sauce and toss gently to coat. Cook for an additional 1-2 minutes.

Serve over steamed rice or alongside stir-fried vegetables.