1/2 small red pepper - cored/seeded cut into 1" pieces
4 thin coins of fresh ginger - peeled
1 garlic cloves minced
Combine sherry and 1 tbsp of soy sauce in bowl - add pork and toss to coat
1" of oil into wok/pan - put all but 2tbsp of cornstarch into a wide dish. Working in batches - dredge pork one piece at a time - pressing down with fingers to evenly coat. Fry in oil until cooked through and golden brown. Put on paper-towel to drain. Then re-fry in fresh oil 1-2 minutes to make even crisper.
Put remaining soy, 1 cup water, sugar and salt to taste into small saucepan - bring to boil over med-heat.
Reduce heat to med-low and stir until sugar dissolves. Mix together remaining cornstarch w/ 1/4 cup water in small bowl; stir this into simmering sauce, along with 2 tbsp additional oil and simmer 1 minute
Heat wok with reserved oil over med heat. Add onions, pineapple, peppers, ginger, garlic and stir-fry until crisp and tender - 5 minutes. Stir in sauce - bring to boil, then add pork and toss to combine.
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