Heat a large pan or wok over high heat. Add enough neutral oil to submerge at least half of the soy chunks. Leave the oil to get very hot.
Meanwhile, prepare a large bowl. Add in 6 tbsp fo the cornstarch.
Add in the marinated soy chunks into the cornstarch. Mix each piece well into the cornstarch to coat. The pieces will be a solid white at the start because of the starch but the pieces will slowly absorb the starch so they’ll turn a bit brown.
When the pieces have absorbed some of the starch, you can add 1-2 tbsp more cornstarch to make sure they’re coated very well. The coating is really important to get really crisp pieces of “pork” after frying.
By this time, you can check your oil if it’s hot enough. There will be small bubbles and you can test the heat of the oil by placing a small piece of the “pork”. If it immediately bubbles when you place it, the oil is hot enough.
Carefully place the pieces of coated “pork” in the oil. Make sure the pan is not overcrowded. If you’re using a large pan, you can cook everything in one batch. If using a smaller pan, you can cook this in 2-3 batches.
Leave the “pork” to fry for 6 to 7 minutes or until golden brown throughout. You can move around and flip the pieces (if your oil doesn’t completely submerge the “pork”) to evenly crisp and cook each side until golden brown.
Once the pieces are golden brown, remove them from the oil and place in a strainer to drain out the excess oil.
You can also place them on a plate with some paper towels. Set aside. Do not cover to prevent these from sogging.
Turn off the heat and remove the oil. You can leave around 1-2 tbsp of the oil in the pan, for stir-frying.