which part of the pork that were usually used in deep fried to make sweet and sour pork for its tenderness.

for batter, should i use corn starch or multi purpose flour or mixed both of them for crispiness. Saw some recipe using cake rising flour. I wonder what it's for?

thanks.

What's the meat used in making pork chop?
i always found my butcher meat too hard when cooked. Do you need to put tenderizer or choosing the right meat or cooking method is important to make a soft and juicy pork like the japanese pork cutlet.