Preheat the oven to very cool 140°C (Gas Mark 1,275 °F).

Sprinkle the pork cubes with salt, pepper and cornflour (cornstarch), rubbing them into the meat with your fingers.

Put the rice into an ovenproof baking dish and put the dish into the oven. Dry out the rice for 15 to 20 minutes, or until it is slightly crisp.

Meanwhile, fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Carefully lower the pork cubes, a few at a time, into the oil and fry for 3 to 4 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.

To prepare the sauce, combine the stock, soy sauce, sugar and wine or sherry.

Heat the corn oil in a large frying-pan. Add the onion and garlic and stir-fry for 1 minute. Pour over the stock mixture and bring to the boil. Add the pork cubes, basting well, and reduce the heat to low. Simmer the mixture for 2 minutes. Stir in the cornflour (cornstarch) mixture and cook until the sauce has thickened and become translucent. Set aside and keep hot.

Remove the rice from the oven.

Return the saucepan with the oil to moderate heat and reheat the oil until it reaches 180°C (350°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Put the rice in a narrow-meshed deep-frying basket and carefully lower it into the oil. Cook the rice for 1 1/2 minutes, then remove from the oil and drain on kitchen towels.

Arrange the rice on a warmed serving dish and pour over the pork sauce.

Serve at once.