Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.

Next, make the sauce. Add 1 teaspoon of oil, ginger slices, and star anise to a small saucepan over medium heat, and cook until the ginger starts to caramelize (about 1 minute).

Next, add the ketchup. When that starts to sizzle, stir constantly until the ketchup starts to caramelize (about 2 minutes).

Take care not to burn the aromatics and ketchup—this step is essential to give the sauce a deeper, more complex flavor.

Next, add the white vinegar, sugar, and the juice from the canned pineapple. Stir until the mixture starts to simmer, and the sugar is dissolved.

Turn to the lowest heat and let the sauce simmer and reduce until the sauce just starts to coat a spoon (about 30 minutes).

Heat 3 cups of oil to 350F in a small pot for frying.

Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish.

Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.

Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown.

Once you’re ready to combine everything, refry the pork in batches to crisp up the coating.

To a clean wok, add 1 tablespoon oil, the bell peppers, and onions. Stir-fry for 30 seconds, and add the sauce and the pineapple.

Bring the mixture to a simmer to further thicken the sauce. Add cornstarch slurry to thicken the sauce further as needed.

Once you have it adjusted to your taste and the desired thickness, add the pork.

Next, add your crispy pork to the sauce, and toss until the pieces are well-coated. Serve immediately!