Once the meat has finished marinating, in the bowl or plate - separate the meat slightly so they are not clumped together.
Add half the potato starch over the meat and gently toss it in the potato starch until each piece has been coated with potato starch. Let it rest for 5 minutes until the potato starch has absorbed the marinade and moisture, and the batter looks gummy and moist.
Add the rest of the potato starch on a large plate and dip each piece of pork into the potato starch one by one until each piece is well coated.
If you are using a deep fryer, set the temperature to 350F (180C) and wait for the oil to get to temp. If you are using a frying pan, set the heat to medium heat and make sure there is at least 1 inch of oil in the pan.
Add the meat in when the oil is hot, careful not to overcrowd the pan. (Depending on how big your pan is, you may need to do it in 2 batches). Cook the meat for approximately 5 minutes until it is crispy and browned.
(Optional - Double Frying for Crispier pork.) If you want very crispy pork, once the meat has finished deep frying, remove it from the oil for about 1 minute, and then re-fry it again for about 30 seconds to 1 minute.
Remove the crispy pork and let it drain on a rack or a plate with something absorbent like newspaper or paper bag and set aside.