This is a fantastic recipe and as I'm Singaporean, I can tell you that it's certainly authentic! I think one step was missed out, as pointed out by another reviewer - after the water, salt and baking soda mix, dip the pork pieces in beaten egg before drenching in tapioca flour (which, incidentally, is easy to find and fairly cheap in Singapore). The oil will turn cloudy and blacken while deep-frying and I had to change the oil in the wok several times. Oh, and I also recommend halving the amount of plum sauce and vinegar,as well as adding more sugar, as I personally found the sauce a bit too sour/tangy. If you don't have plum sauce, you could use the pineapple juice in the can (if you're using canned pineapples).
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This is a fantastic recipe and as I'm Singaporean, I can tell you that it's certainly...