In a Mixing Bowl, combine the 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada cubes with 1 tbsp salsa de soya, Shaoxing wine, ½ tsp polvo de ajo, and ½ tsp pimienta blanca. Toss well to coat and let marinate for at least 15 minutes at room temperature (or up to 2 hours in the fridge).

In a small Mixing Bowl, whisk together the ⅓ cup salsa de tomate, ¼ cup vinagre de arroz, ¼ cup azúcar granulada, 1 tbsp salsa de soya, and 2 tbsp jugo de piña de la piña enlatada until the sugar dissolves. In a separate tiny Mixing Bowl, stir the ½ cup maicena and 2 tablespoons of ¼ cup agua fría together until smooth to make a slurry. Set both aside.

In a large Mixing Bowl, whisk together the ½ cup maicena, ¼ cup harina de trigo, ½ tsp polvo de hornear, and ½ tsp sal. Add the beaten 1 huevo batido and ¼ cup agua fría and stir until a smooth, thick batter forms. It should coat the back of a spoon. Add the marinated 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada and toss until every piece is fully coated.

Pour the frying 4 cups aceite neutro, para freír profundamente into a deep heavy-bottomed Pot or Wok and heat over medium-high heat until it reaches 350°F. Use a Meat Thermometer for accuracy — the right temperature is key to a crispy, non-greasy crust.

Working in 2–3 batches to avoid crowding, carefully lower the battered 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada pieces into the hot oil using Tongs or a Slotted Spoon. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a Wire Rack or paper-towel-lined plate. Repeat with remaining batches, letting the oil return to 350°F between each batch.

Once all 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada is fried, increase the oil to 375°F and fry all the 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada together for a second time for 60–90 seconds until extra crispy and deep golden. This double-fry is the secret to long-lasting crunch. Drain and set aside.

In a large Wok or Skillet, heat 1 tablespoon of 4 cups aceite neutro, para freír profundamente over high heat until shimmering. Add the ½ tsp polvo de ajo and stir-fry for 30 seconds until fragrant. Add the 1 cebolla amarilla cortada en piezas de 1 pulgada and 1 pimiento morrón rojo cortado en piezas de 1 pulgada and 1 pimiento morrón verde cortado en piezas de 1 pulgada and stir-fry for 2–3 minutes until slightly softened but still crisp.

Pour the sweet and sour sauce into the Wok and bring to a simmer over medium-high heat. Give the ½ cup maicena slurry a quick stir and pour it in. Stir constantly for 1–2 minutes until the sauce thickens and turns glossy. Add the 1 lata trozos de piña escurridos, jugo reservado and stir to combine.

Add the double-fried 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada to the Wok and toss quickly to coat everything in the sauce. Work fast — you want to serve immediately to preserve the crunch. Taste and adjust with a splash more ¼ cup vinagre de arroz for tang or a pinch of ¼ cup azúcar granulada for sweetness.

Spoon the sweet and sour 1 ½ lb paleta de cerdo cortada en cubos de 1 pulgada over 3 cups arroz blanco cocido al vapor. Garnish with sliced 2 tallos cebolletas finamente rebanadas and 1 tsp semillas de sésamo if desired. Serve immediately.