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1
Place the pork in a mixing bowl and add the soy sauce, fish sauce, 1 teaspoon of the rice vinegar, and the ginger.
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2
Set aside to marinate for at least 15 minutes and up to 1 hour.
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3
Line a rimmed baking sheet with a single layer of paper towels and set a wire rack over the top.
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4
Set aside.
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5
Prepare the sauce by whisking together the water, the remaining rice vinegar, ketchup, sugar, 1 1 /2 teaspoons of potato starch, and the salt until all the starch lumps are dissolved.
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6
Set aside.
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7
Make the batter by whisking together the flour, 2 tablespoons of potato starch, and the baking powder in a medium mixing bowl.
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8
Add the egg to a large measuring cup and beat.
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9
Add enough cold water to make a total of 2/3 cup.
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10
Pour the egg mixture into the dry ingredients and stir just until no large lumps remain.
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11
Try not to beat the batter too muchthis will make it tough.
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12
Place a deep-sided Dutch oven over medium-high heat and add enough oil to measure 1 inch from the bottom.
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13
Heat the oil to 350 degrees F, using a deep-fry thermometer to ensure the proper temperature.
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14
Drop the marinated pork pieces into the batter, stirring with a fork or chopsticks to make sure each piece is evenly coasted.
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15
Carefully drop the battered pork into the hot oil and fry until the pieces are an even golden brown.
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16
Transfer to the prepared rack to drain.
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17
Carefully drop the red bell pepper squares into the hot oil and fry until theyre barely cooked and the color has brightened, about 2 minutes.
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18
Transfer to the prepared rack.
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19
Continue frying and draining the pineapple, the onion, and the carrot.
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20
To finish, place a wok or large nonstick frying pan over high heat and get it hot, about 3 minutes.
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21
Give the sweet and sour sauce a stir to combine anything that has settled to the bottom and pour it into the wok.
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22
Bring it to a boil and cook until lightly thickened, about 5 minutes.
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23
Add the pork and vegetables and toss to coat evenly with the sauce.
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24
Transfer to a warmed serving platter and serve with steamed rice.
