Preparation Steps

• In a bowl, combine pork with soy sauce, Shaoxing wine, sesame oil, and cornstarch. Mix well and let marinate for at least 15 minutes.
• In a separate bowl, whisk together all ingredients for the sweet and sour sauce: rice vinegar, ketchup, brown sugar, soy sauce, cornstarch, and water. Set aside.
• Heat 2 cups of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the marinated pork in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
• Discard most of the frying oil, leaving about 1 tablespoon in the wok. Add the chopped onion and bell pepper and stir-fry for 2-3 minutes until slightly tender.
• Add the pineapple chunks to the wok and stir-fry for another minute.
• Pour the prepared sweet and sour sauce into the wok. Stir constantly until the sauce thickens, about 1-2 minutes.
• Return the fried pork to the wok and toss to coat evenly with the sauce. Serve immediately with steamed rice.