• Dice meat, slice bell pepper, onion, carrot and bamboo shoots. Set aside.
• Drain canned pineapple chunks, reserving 6 tablespoons of the juice. Set aside.
• Set out 2 plates lined with paper towels; one to drain cooked pork and another to drain cooked vegetables.

Prepare sauce:

• In a small bowl, stir together brown sugar, 2 tablespoons cornstarch, rice vinegar, minced garlic, tomato paste and reserved pineapple juice. Set aside.

Prepare batter:

• Make the batter by sifting together the flour, baking powder and cornstarch in a small bowl. Add 1 tablespoon vegetable oil and stir in just enough water to make a thick smooth batter (about ¾ cup).

Cook stir fry:

• Heat about 1/2 inch of vegetable oil in a large skillet or wok until hot.
• Season cubes of pork with salt.
• Using tongs, dip cubed pork tenderloin into the batter to coat and cook in the hot oil until light, crispy, golden brown and meat is cooked through. Fry in small batches. Drain cooked pork on a paper towel lined plate.
• Drain off all but about 1 tablespoon of the oil. Add onion, bell pepper, pineapple, carrot and bamboo shoots to the pan and stir fry for about 1-2 minutes. Remove from the pan with a slotted spoon and set aside.
• Pour sauce into skillet or wok. Bring to a boil, stirring until thickened and clear. Cook for 1 minute.
• Return cooked pork and vegetables back to the skillet and cook for another 1-2 minutes.

Serve:

• Pile Sweet & Sour Pork on top of cooked white rice or noodles.