Take 500g of pork neck (or shoulder) meat and lay it flat. Use a knife to make shallow cuts on the sinew parts to tenderize the meat.

If using front or hind leg meat, make additional cuts on the sinew to ensure tenderness.

Chop the white part of half a leek (or one full leek) into thin slices, about 0.3cm thick.

In a large bowl, mix 4 tablespoons of water, 4 tablespoons of soy sauce (jin ganjang), 4 tablespoons of cooking wine, 2 tablespoons of brown sugar, 2.5 tablespoons of sesame oil, 0.5 tablespoon of minced garlic, a pinch of minced ginger, and a pinch of black pepper to make the marinade.

Add the prepared pork to the marinade, mix well to coat evenly, and let it marinate for 1 hour to allow the flavors to infuse.

In a wide bowl, mix approximately 2/3 cup of frying powder with 1/2 cup of water to create a batter with a 1:1 ratio. The batter should be thin enough to coat the meat evenly.

In another wide bowl, prepare 1 cup of dry frying powder for coating.

Take the marinated pork and dip it into the wet batter, ensuring it is fully coated.

Transfer the battered pork to the dry frying powder and coat it evenly. Repeat the process if necessary for a thicker coating.

Place the coated pork pieces together in one spot and let them sit for a while to allow moisture to release before frying.

Heat a wok or deep pan with a generous amount of cooking oil to about 150°C. Test the temperature by dropping a small piece of batter; it should sizzle gently.

Carefully place the coated pork into the preheated oil and fry at a low to medium heat until it turns a light golden brown. Avoid high heat to prevent burning.

Remove the pork from the oil and let it rest for a moment. Then, return it to the oil for a second frying for about 2 minutes 30 seconds to achieve a crispier texture and deeper golden color.

Once fully cooked, remove the pork from the oil and place it on a sieve or paper towel to drain excess oil.

Prepare or purchase dipping sauces such as sweet and spicy chicken sauce (store-bought), lamb grilling sauce, or pickled radish tartar sauce for serving with the fried pork.

Plate the fried pork ribs and serve hot with your choice of dipping sauces. Enjoy as a snack or with beer rather than rice.