1. Take the pork and cut it into thin slices. Then cut the slices into very thin shreds.
2. Place the pork shreds in a bowl with the marinade and mix thoroughly. Marinate the pork for no longer than five minutes.
3. Heat a wok (or a heavy bottomed pan) on high heat and pour in approximately 75ml/5 tbsp of vegetable oil. When the oil is hot, (you can tell as the oil will start to smoke), add the pork and stir fry quickly for around 30 – 45 seconds, until the pork turns white in colour.
4. Transfer pork into a dish and set aside.
5. Turn heat down to medium-high, and add the ginger, garlic and Sichuan chili garlic sauce. Stir-fry until the oil turns red and you can smell the garlic and ginger.
6. Add pork back into the wok/pan.
7. Add the sugar, vinegar, soya sauce, and wine and stir-fry for a further minute.
8. Finally add the scallions and cornstarch mixture. Stir-fry for another 10 seconds and serve onto a serving dish, with some steamed rice.