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1
Combine the beaten egg, cornstarch, and flour in equal parts to form a thin, smooth batter. Add the pork cubes and turn to coat evenly. The batter should cling lightly, not thickly, to each cube — no excess pooling at the base.
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2
Heat the oil to 160 °C. Fry the battered pork cubes in batches for 4–5 minutes until cooked through. Remove and drain on a rack. The exterior will be pale gold, not yet deeply coloured — the interior must be fully cooked at this stage.
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3
Raise the oil temperature to 190 °C. Return the pork in batches for 60–90 seconds. This is where the dish lives or dies: the second fry drives off residual moisture and sets a thin, crackling golden crust that will hold its texture briefly against the sauce. Remove and drain immediately.
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4
In a wok over medium heat, combine the ketchup, Worcestershire sauce, white vinegar, sugar, and pineapple juice. Stir and bring to a gentle simmer until the sugar dissolves and the sauce is cohesive and translucent — light in body, not syrupy.
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5
Add the fresh pineapple pieces, green pepper, and onion to the sauce. Toss briefly over high heat — no more than 60 seconds. The vegetables and pineapple should retain their crunch and brightness. Remove from heat the moment they are heated through.
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6
Add the twice-fried pork to the wok and fold through the sauce with two or three broad strokes. Serve immediately. The coating softens within minutes of contact with the sauce — the dish must reach the table at once.