Step 1

Cut pork into 1 cm slices, and then into 2.5 cm squares.

Step 2

Place pork in bowl and mix with soy sauce, wine, salt, pepper and five spice powder. Refrigerate while preparing batter.

Step 3

Mix flour and warm water into a smooth batter with a wooden spoon, stir in oil, allow to stand for 30 minutes.

Step 4

Beat egg white until stiff and fold into batter.

Step 5

Heat oil in deep-fat fryer to 175C.

Step 6

Dip pieces of pork in batter, and deep fry a few at a time until pork is cooked and batter golden.

Step 7

Drain on paper towels and set aside. Repeat process until all pork is cooked.

Step 8

Sweet sour sauce: Combine soy sauce, wine, tomato sauce, vinegar, sugar and water in a bowl and stir until sugar dissolves.

Step 9

In a small cup, mix cornstarch with about 1 tablespoon cold water.

Step 10

Heat peanut oil in large frying pan, add onions, garlic, ginger and the remaining vegetables, except pineapple, and stir-fry for 2 minutes.

Step 11

Add sauce mixture, bring to a boil, then stir in cornstarch mixture and cook, stirring constantly, until thickened.

Step 12

Remove from heat and stir in the pineapple.

Step 13

Shortly before serving, reheat oil on high heat (230C), and once more fry pork, a few pieces at a time, for just a few seconds.

Step 14

Drain on paper towels.

Step 15

Arrange pork on a serving platter, pour hot sauce over and serve immediately.