Pound down the pork pieces on both sides until about 1/4-inch thick using a meat mallet. Whisk together the soy sauce, white pepper, sugar, honey, if using, and 1/4 cup water in a nonreactive bowl. Add the pork pieces, turning to coat completely, and marinate in the refrigerator for at least 4 hours or up to overnight.
Fill a heavy-bottomed pot or deep cast-iron skillet with 2 inches of oil and heat to 350 degrees F over medium-high heat. Shake the excess marinade from the pork pieces, and then carefully slip them into the oil and fry, turning occasionally, until light golden brown, about 5 minutes. Drain on a paper towel-lined plate briefly before serving with rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Brad Lee, Why Thirsty Restaurant