1. In a large skillet, bring water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently.
2. In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally until syrupy about 5 to 7 minutes. Lower heat to a simmer.
3. Season both sides of pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the mixture, shaking off any excess.
4. In a wok, heat the peanut oil until a pork slice sizzles and rapidly rises to the top when placed in the oil. Add 2 slices pork and fry for 1 minute. Remove and put pork on paper towel lined plate.
5. Repeat with other pork, wait 2 minutes to allow oil to reheat. Slices should be fully cooked, crisp and tender.
6. Transfer cooked pork to pan of simmering sauce, turning them until well coated. Remove and add to rice.