In a medium-sized bowl combine sweet and sour sauce ingredients: honey, rice vinegar, soy sauce, sesame oil and tomato paste. Set aside.

In a small bowl combine the cornstarch and water.

Season pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.

In 1 gallon storage bag, mix together flour and 3 Tbs. cornstarch.

In a separate shallow dish add egg and whisk.

Batter each piece of pork by shaking it in the flour mixture, then dip in the whisked egg, then another shake in the flour mixture. Remove pork from bag and set aside.

In a wok or medium sized pan, heat oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.I

Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.

Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.

Heat wok over medium-high heat and add in 1 tablespoon oil.

Once the oil is hot add the onions, stir-fry tiil soft then add garlic and stir-fry for 30 seconds.

Add in the red and green bell peppers, and stir-fry for 1 minute.

Add in the pineapple and stir-fry for 1 minute.

Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.

Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.

Sprinkle with sesame seeds and serve over rice.