1. Combine sugar, garlic salt & ground
pepper .Mix well.
Pour over the pork... ... And mix to coat the meat evenly.

2. Add in half of your lemongrass and mix well.
Beat the egg well... Pour it over the meat.... Stir well.
Now add the flour... ... Mix well.
Finally, add the bread crumbs and stir well.

3. Frying set-up
Place a small strainer over a small bowl.
Add oil to the 1/4 mark of a 2 quart pot.
Turn heat on high.
Have ready a plate with paper towels.

4. Bubbles on wooden chopsticks
indicate the oil is hot enough to fry.
Carefully, place pork in pot.
Separate bites if they stick together.
Move the pork about in the oil to ensure even frying.

5. Don't overload the pot.
Small batches give you more control to fry evenly.
A Chinese strainer is excellent for removing the cooked bites once they turn golden brown.
However, any straining ladle would work.

6. Drizzle some vegetable oil on a hot skillet.
Add the lemongrass...
... and reduce heat to 2 on the dial.
Stir well to brown lemongrass...
Then add the garlic and continue until browned.
Pour into a small bowl...
... And set aside until needed.

7. Place the bites on a nice plate ...
Top it with the garlic and lemongrass...