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1
In a medium bowl, toss the pork with the wine, soy sauce, and pepper. Marinate for at least 15 minutes.
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2
Fill a wok or large frying pan with 3 inches of oil and heat to 360u00b0.
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3
In a bowl, combine the ketchup, sugar, cider vinegar, stock, soy sauce, sesame oil, and chili sauce. Set aside.
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4
In a separate bowl, combine the flour, cornstarch, egg white, vegetable oil, salt and 1/4 cup water to form a batter. Dip the pork in the batter, then carefully add about 10 pieces of pork to the wok and fry for 3 minutes. Remove the cooked pork with a slotted spoon and drain on paper towels. Continue to dip and cook the remaining pork in the same manner. (If you would like the pork to be extra-crispy, fry it again in small batches for 1 minute. Be careful not to let the oil's temperature drop below 350u00b0 or the pork will absorb oil).
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5
Pour off all but about 3 tablespoons of the oil in the wok or heat another pan with 3 tablespoons of oil. Add the garlic to the pan and cook for about 30 seconds, being careful not to burn it, then add the bell peppers, onion, and pineapple. Stir-fry the vegetables until they begin to soften, about 3 minutes.
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6
Stir the reserved sauce and add it to the vegetables along with the fried pork. Toss until the sauce lightly coats the vegetables and meat.
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7
Serve hot with rice and garnished green onions.
