To begin, marinate the pork. In a large bowl, combine the cubed pork with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix well, cover, and let the pork marinate for 15-20 minutes. This will infuse the pork with flavor and tenderize the meat.

While the pork is marinating, prepare the sauce. In a small bowl, mix together 3 tablespoons of ketchup, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, and 1/4 cup of pineapple juice. Set this aside for later. This sweet and tangy sauce will coat the pork perfectly once cooked.

After marinating the pork, prepare the batter. In another bowl, mix 1/4 cup of corn starch and 1/4 cup of all-purpose flour together. Lightly beat 1 egg in a separate bowl. Dip each piece of pork into the beaten egg, and then coat it in the flour-corn starch mixture. This will create the crispy exterior when fried.

Heat vegetable oil in a deep pan or wok to 180°C (350°F). Fry the coated pork in batches to avoid overcrowding. Fry each batch for about 4-5 minutes, or until golden brown and cooked through. Remove the pork from the oil and drain it on paper towels. Frying in batches ensures that the pork remains crispy and doesn’t become soggy.

Once the pork is done, carefully remove any excess oil from the pan, leaving about 1 tablespoon. Over medium heat, stir-fry the bell peppers and onions for 2-3 minutes until they begin to soften slightly but still retain a bit of crunch. Add the pineapple chunks and stir-fry for another minute.

Pour the prepared sweet and sour sauce into the pan with the vegetables. Stir well and bring the sauce to a simmer. Once it starts to bubble, stir in the corn starch-water mixture to thicken the sauce. Let it cook for another 1-2 minutes until the sauce becomes glossy and slightly thickened.

Add the fried pork to the pan and toss everything together. Ensure that each piece of pork is well-coated in the sweet and sour sauce. Cook for an additional 1-2 minutes to allow the pork to absorb some of the sauce, but don’t overcook it to maintain the crispy texture.

Once the pork is fully coated and the sauce has thickened, remove the pan from the heat. Serve your Sweet and Sour Pork hot, garnished with a few fresh pineapple chunks or extra bell pepper for added colour. This dish pairs beautifully with steamed jasmine rice or fried rice, allowing the sweet and tangy flavours to shine.