In a mixing bowl, combine the 1 ½ lb pork shoulder cut into 1-inch cubes cubes with 1 tbsp soy sauce, Shaoxing wine, ½ tsp garlic powder, and ½ tsp white pepper. 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 ketchup, ¼ cup rice vinegar, ¼ cup granulated sugar, 1 tbsp soy sauce, and 2 tbsp pineapple juice from the canned pineapple until the sugar dissolves. In a separate tiny mixing bowl, stir the ½ cup cornstarch and 2 tablespoons of cold water together until smooth to make a slurry. Set both aside.

In a large mixing bowl, whisk together the ½ cup cornstarch, ¼ cup all-purpose flour, ½ tsp baking powder, and ½ tsp salt. Add the beaten egg and ¼ cup cold water and stir until a smooth, thick batter forms. It should coat the back of a spoon. Add the marinated 1 ½ lb pork shoulder cut into 1-inch cubes and toss until every piece is fully coated.

Pour the frying 4 cups neutral oil 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 pork shoulder cut into 1-inch cubes 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 pork shoulder cut into 1-inch cubes is fried, increase the oil to 375°F and fry all the pork shoulder cut into 1-inch cubes 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 neutral oil over high heat until shimmering. Add the 3 cloves garlic minced and stir-fry for 30 seconds until fragrant. Add the 1 yellow onion cut into 1-inch pieces and 1 red bell pepper cut into 1-inch pieces and 1 green bell pepper cut into 1-inch pieces 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 cornstarch slurry a quick stir and pour it in. Stir constantly for 1–2 minutes until the sauce thickens and turns glossy. Add the 1 can pineapple chunks and stir to combine.

Add the double-fried 1 ½ lb pork shoulder cut into 1-inch cubes 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 rice vinegar for tang or a pinch of granulated sugar for sweetness.

Spoon the sweet and sour 1 ½ lb pork shoulder cut into 1-inch cubes over 3 cups cooked white rice steamed. Garnish with sliced stalks green onions thinly sliced and 1 tsp sesame seeds if desired. Serve immediately.