Begin by chopping the onion, bell pepper, and pineapple into 1-inch pieces for the Sweet and Sour Pork. Then, cut the pork shoulder into 1-inch cubes.

In a large bowl, combine the grated ginger, minced garlic, diced onion, and soy sauce. Add the pork cubes and mix thoroughly.

Dredge each piece of pork in potato starch until fully coated, then let sit for about 5 minutes.

Heat vegetable oil in a deep pan or wok to 350°F (175°C) and fry the pork in batches for about 5 minutes.

In a separate pan, toast 2 tablespoons of tomato paste over medium heat, then add white vinegar, water, sugar, and a splash of soy sauce.

Once the sauce has thickened, add the fried pork along with the chopped bell pepper and pineapple to the pan.

Plate the Sweet and Sour Pork hot, serving it up alongside steamed jasmine rice.