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Place the pork in a medium bowl, seasoning all over with kosher salt. Sprinkle the rice flour over top, tossing to lightly coat the pork in the flour. Set aside.
Combine all listed ingredients in a medium bowl. Whisk to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
Add 1 tablespoon of the olive oil to a large skillet over medium-high heat. Once hot and shimmering, add in the bell pepper, onion, tomatoes, and garlic. Cook, stirring constantly until barely softened, about 1 minute. Carefully transfer vegetables to a large plate or bowl and set aside.
Return the skillet to medium-high heat. Add in the remaining olive oil. Once hot and shimmering, add in the pork, shaking off excess rice flour before adding it to the pan. Cook the pork until deeply browned, about 90 seconds per side.
Pour the sweet and sour sauce into the skillet with the pork. Increase heat to high. Cook, stirring often, until the sweet and sour sauce thickens slightly, 2-3 minutes. Add the vegetables back into the pot. Stir to combine and cook until warmed through.
Immediately, spooned over white rice. Garnish with thinly sliced green onions as desired. Enjoy!