Step 1

In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.

Step 2

In a small bowl combine the cornstarch and water.

Step 3

Season pork with ½ teaspoon salt and ¼ teaspoon pepper.

Step 4

In a shallow dish mix together flour and ⅓ cup cornstarch.

Step 5

In a separate shallow dish add eggs and whisk.

Step 6

Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.

Step 7

In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.

Step 8

Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.

Step 9

Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.

Step 10

Heat wok over medium-high heat and add in 1 tablespoon oil.

Step 11

Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.

Step 12

Add in the red and green bell peppers, and stir-fry for 1 minute.

Step 13

Add in the pineapple and stir-fry for 1 minute.

Step 14

Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.

Step 15

Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.

Step 16

Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.