Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.
In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside.
In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.
Pre heat vegetable oil in fry pan, or set deep fryer to 180°C.
In a large bowl combine the rice and potato flour.
Remove the pork from the marinade and toss in the bowl of flour, coating evenly.
Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp.
Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.
Heat a wok and add 2 tbsp of vegetable oil.
Add the onion and garlic and stir fry for 30 seconds.
Add the capsicum and pineapple and cook for a further 30 seconds.
Add the sweet and sour sauce mix and bring to the boil.
Add the spring onions and sliced chilli.
Add the rice flour and water mix and stir until sauce has thickened.
Finally, add all the fried pork to the mix and toss until well coated.
Garnish with fresh coriander and serve with steamed rice.