Created by KittenCal on February 19, 2013
Step 1: Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
Step 2: Mix in chopped green onion; cover and refrigerate for 1 or more hours.
Step 3: Heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
Step 4: Remove the pork from the fridge and toss with 1/2 cup cornstarch.
Step 5: Fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
Step 6: Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes, stir-fry until just tender, then season with 1/4 teaspoon sugar and salt to taste. Remove from heat and set aside.
Step 7: For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
Step 8: Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
Step 9: In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
Step 10: Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.