To make the sauce: sweat onion and capsicum, tomato and pineapple
Add sugar and dissolve the sugar in the liquid at the bottom of the wok
Add water, Worcestershire and ketchup and cook for 10 minutes
Add vinegar, stir to combine and season and season with salt
Strain sauce and discard solids
To make the dish: Heat the cooking oil to 180 degrees in a medium saucepan.
In a mixing bowl add 1 cup of corn starch and water and whisk until there are no more lumps.
Keep the remaining corn starch in a small mixing bowl and set aside.
Add the diced pork neck to the corn starch slurry and mix until completely coated then roll in the remaining 1 cup of dry corn starch, every piece should be dusted in the dry corn starch, shake off any excess and gently lower into the hot oil and cook for 3 minutes till golden brown stirring occasionally so the meat doesn’t stick together.
Remove from the oil with a slotted spoon and let cool on absorbent paper.
In a wok or a large fry pan sauté the capsicum and onions on a medium heat for 1 min then add the pineapple and continue to cook for another minute.
Add the cooked pork then follow with the sweet and sour sauce and continue to stir or toss for 2 min to completely cook and glaze the pork and reduce the sauce to a sticky consistency.
Serve immediately with steamed rice or as part as a shared meal.