Add the pork, soy sauce, garlic, ginger, bicarbonate of soda, salt and pepper to a bowl. Mix to combine, then allow to sit and marinate (for up to 15 minutes) while you prepare the remaining ingredients.

Mix the cornflour and water together well in a small bowl. Add the remaining sauce ingredients. Stir well and set aside.

Add the egg and cornflour to the pork mixture. Use tongs to toss and coat the pork as evenly as you can. It will be sticky, forming a batter around the pork. It’s okay if it’s not completely even. Heat the oil in a large, deep, heavy-based frying pan over medium heat.

Cook the pork in batches for 5–6 minutes or until it is cooked through and crispy and golden. Set aside on a paper towel to drain (see note 5).

Pour the oil out of the pan (see note 3).

To the same pan, over medium–high heat, add the onion and capsicum. Cook, stirring, for 1–2 minutes until lightly charred.

Add the sweet and sour sauce to the pan and cook, stirring, for 1–2 minutes until thickened and glossy. If the sauce is too thick, add 1 tablespoon of water at a time until it reaches your desired consistency. If it’s too thin, continue cooking on high heat until it thickens. The end result should be similar to runny honey.

Return the cooked pork to the pan, along with the pineapple chunks. Stir to coat evenly.

Serve immediately with jasmine rice, sprinkled with sesame seeds.