Pork - Cut & Cube (1 inch sq) and Add into a ziplock bag with the Pork Marinade ingredients. Refrigerate overnight or for at least 3hrs to tenderise the meat.

Sauce - Add Ingredients into a medium saucepan on high, wisk whilst bringing to the boil. Once boiled it will become clear & thicken. Once this happens remove from stovetop & set aside.

Fry Vegies & Combine with Sauce - add a splash of peanut/evo Oil into hot frypan/wok. Add Garlic cook off, add Carrots, Capsicum & Onion sweat down a little, then add pineapple. Fry for a minute then add Sweet & Sour Sauce and simmer on low to soften vegies.

Prep/Batter & Deepfry Pork pces - Heat Oil in Saucepan (350*). Dip pork into egg then cover in flour & repeat! Once all pork pieces are double dipped, add to Medium Heat stovetop, ladle into oil & pre-cook until 3/4 cooked, remove & drain excess oil onto paper towel. Redo pork pieces into Hot oil in batches until all double Deepfried.