Authentic Chinese Garlic Pork - cooking recipe

Ingredients

2 lbs pork (I use a lean cut, loin is good)
1 tablespoon fresh ginger, grated
1/2 cup fresh minced garlic (YES 1/2 cup!)
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon black pepper, course grind
1/2 teaspoon salt
dry red pepper flakes, to taste, I use 2 - 4 pinches
2 eggs
oil (for frying)
Dipping Sauce
1 1/2 cups water
2 tablespoons cornstarch
5 tablespoons brown sugar
1 tablespoon garlic
2 tablespoons vinegar (I use white)
1 tablespoon fish sauce (optional, adds a good taste)
1 pinch of dried chili pepper flakes (or to taste)
1 tablespoon grated carrot
1/2 teaspoon sesame seeds

Preparation

For the Pork:.
Put pork in a bowl, cover with fresh cool water, add about 1 1/2 teaspoons salt. Rub the pork, and then let set for about 15 minutes. After 15 minutes, rinse in clean water. This is a step that most Chinese do to clean the pork.
Slice pork 1/4 inch thick and in 1 x 1 inch pieces.
Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Add pork and mix thoroughly with the marinade.
Put in the refrigerator at least 6 hours, or even better, overnight. The longer the pork sits, the better the flavor.
Use a deep fry pan - wok is better. Heat 2 inches of oil (I use soy or a combination of Soy and Peanut) over medium/high heat. Fry the pork in batches until golden brown. Remove with slotted spoon to a tray.
For the Sauce:.
Mix/whisk all and bring to boil either in a small saucepan or in a microwave safe bowl. Continue whisking so that the cornstarch does not lump up. Set aside.
Serve warm with dipping sauce.