Pat the pork pieces dry with paper towels. Place in a bowl and add kosher salt, black pepper, minced garlic, soy sauce, rice wine (or sherry), and sugar. Toss to coat thoroughly so every piece is seasoned. Cover and refrigerate to marinate for at least 20 minutes, up to 2 hours. If short on time, 20–30 minutes still gives good flavor.

Coating

Make the dry coating

In a shallow bowl or plate combine all-purpose flour, cornstarch, baking powder, paprika (if using) and extra salt. Whisk together so the mixture is even. The cornstarch and baking powder give a light, crisp crust.

Coat the pork

Working in batches to avoid crowding, remove marinated pork from the refrigerator. Lightly toss each piece in the flour-cornstarch mixture until evenly coated, pressing the coating onto the meat so it adheres. Shake off excess and set the coated pieces on a wire rack or plate while you heat the oil.

Frying & Finish

Heat oil

Pour oil into a heavy skillet (cast iron or stainless) or a deep pan to a depth of about 1/2–3/4 inch (or use a deep-fryer). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of coating sizzles and browns within 30–40 seconds. If you don’t have a thermometer, test one piece first and adjust heat as needed.

Fry the pork

Add the coated pork pieces in a single layer without crowding (work in batches). Fry 3–5 minutes per side, turning as needed, until the coating is golden brown and the internal temperature of the pork reaches 145°F (63°C) for loin or 160°F (71°C) for shoulder pieces, depending on cut. Total fry time will be roughly 6–10 minutes per batch depending on piece size. Use a slotted spoon or tongs to transfer cooked pieces to a wire rack or paper towel-lined plate to drain briefly.

Finish and serve

If desired, while still hot sprinkle with chopped parsley or green onions. Serve immediately with lemon or lime wedges to squeeze over the fried pork. For best texture, serve within 10–15 minutes of frying.