Pork with a good marbling of fat is ideal. Shoulder is a good choice. So is butt. Pork tenderloin is the WORST choice ever.Plum sauce, available in Asian groceries, is added to the sauce to give it a subtle fruity flavor.
Stir together the soy sauce, Shaoxing rice wine, starch and baking soda, and pour over the pork.
Mix well.
Cover the bowl and marinate in the fridge overnight.
Fry the pork
In a wok, start heating enough cooking oil to reach a depth of at least three inches.
Mix together the egg, starch and baking powder, and stir into the pork to coat each piece evenly.
Drop the battered pork cubes one by one into the hot oil and cook at 325F for seven to eight minutes or until cooked through.
Scoop out the pork and transfer to a strainer.
Cook the vegetables
In a large wok, heat the teaspoonful of oil.
Stir fry the shallots and bell pepper for a minute.
Add the pineapple chunks and stir fry for another fifteen seconds.
Scoop everything out and transfer to a plate.
Make the sweet sour sauce
Into the same wok, pour in the sugar and rice vinegar.
Over medium heat, boil until the sugar is almost dissolved.
Stir in the salt, grated garlic and ginger.
Add the plum sauce and oyster sauce.
Set the heat to medium-low and continue cooking the sauce until reduced and thick enough for a canal to form when you drag a spatula across the bottom of the pan.
Stir in the sesame seed oil.
Finish your sweet sour pork
Dump the pork, vegetables and pineapple into the sauce.
Cook, tossing, until the pork cubes are coated with the sticky sweet sour sauce.