Cut pork into 1" cubes. Marinate your pork or choice of meat with the cooking wine and tamari, and set aside while you prepare the mise en place.
Prepare your mise en place, this is when you have all your ingredients measured, washed, cut, and in separate bowls so it is ready to throw into your wok.
In one small bowl, you will have your minced garlic, ginger, and red chilli.
In another bowl, have your onion, red and green peppers, chopped about 1" bite sizes.
Cut the pineapple slices into 2 cm pieces. Put it in a bowl and set aside.
Make the sauce, in a medium measuring cup, or bowl place all the ingredients for the sauce and mix to combine. Set aside.
Fry the pork, drain the marinate from the pork, put 2-3 tablespoons of corn starch in the meat and make sure all the pieces are well coated. Heat a pan with about 2" of vegetable oil on medium-high heat, your oil will be ready when you put a small drop of corn starch and it bubbles. Place pork into the oil carefully, and fry for about 2-3 minutes, until golden. Remove and place on a paper towel. Repeat the process until you have fried up all the pieces of meat. Place it on a paper towel and set aside. Let it rest while you make the sauce, and we will re-fry it a second time to get it even crispier.
In a wok or pan with high sides, heat up 1 TBSP of oil, fry the garlic, ginger and red chilli. Fry for 30 seconds and then add the bowl with the onions, and peppers. Fry for another 3 minutes, add the pineapples and the sweet and sour sauce (give it a stir before.) Cook the sauce and adjust depending on how thick you want it. You can thin it out by adding more water, or thicken it by letting it cook more or mix a tablespoon of water mixed with cornstarch.
Re-fry the pork for another 3 minutes until deep golden brown. Drain again on paper towel. Place the meat in a clean bowl and add the sweet and sour sauce, toss to coat evenly. Serve with a bowl of steamed white rice and garnish with green onions.