Step 1

Make the sauce: In a medium saucepan over medium heat, stir together the orange juice, pineapple, bell pepper, onion, vinegar, sugar, tomato paste and ketchup, until well combined. Bring to a boil, stirring occasionally. Reduce the heat to low, cover and simmer for about 5 minutes.

Step 2

Meanwhile, in a small measuring cup with a spout, whisk together the water and cornstarch until combined. Slowly add the cornstarch slurry to the sauce, a little at a time, stirring continuously, until the sauce is thick enough to coat the back of a spoon. Cover and remove from the heat.

Step 3

Make the pork: Line a plate with a towel and place it near the stove.

Step 4

Pour enough oil into a large saucepan so that it’s sufficiently deep to allow the pork to float during cooking. Heat the oil over medium-high heat until it registers 340 degrees on an instant-read thermometer. (If you don’t have a thermometer, test the oil by dropping in a small bit of cornstarch; if it immediately sizzles, the oil is ready.)

Step 5

While the oil preheats, set out two shallow bowls. In one, whisk together the egg and salt; to the other, add the cornstarch. Add the pork to the egg and toss until each piece is well coated. Then transfer the pork to the bowl of cornstarch, tossing until well coated.

Step 6

When the oil is ready, use a slotted spoon to lower the pork into the oil and fry until golden brown and cooked through, about 5 minutes. (The internal temperature should be 160 degrees.) Remove the pork and drain on the prepared plate.

Step 7

Arrange the pork on a serving platter, spoon the sauce over it and serve with the rice on the side.