Put the pork into a bowl with rice wine, soy sauce and sesame oil and marinate for 15 minutes.
Mix together 2 Tbs cornflour with the egg.
Heat the oil in a deep fat fryer to 180C, 350F.
Put the rest of the cornflour onto a plate. Lift the pork from the marinade and toss in the cornflour to dust. Then dip the pork into the egg and cornflour mixture to coat.
Deep fry the pork for about 5 minutes, until golden, cooking in batches.
Drain the pork on absorbent paper and keep warm.
Blanch the carrots in boiling water for 2 minutes to soften, then drain.
Put the chicken stock, light and dark soy sauce, sesame oil, rice vinegar, sugar, tomato ketchup and cornflour mixture into a pan and bring to the boil.
Add the carrots, pepper and scallions and warm through.
Add the fried pork balls and serve garnished with coriander leaves.