Place all the sauce ingredients in a medium saucepan. Whisk together and simmer for 20 - 30 minutes on medium to low heat, set aside.
You'll need three shallow bowls. Place 1/2 cup flour in the first bowl. Place the egg and milk in the second bowl and whisk until well incorporated. Place 1/2 cup of flour and 1/2 cup of cornstarch in the third bowl, whisk to combine.
Dredge the pork chunks in the first bowl of flour remove them and place them in the egg/milk mixture, make sure they are coated well. Remove the pork chunks from the second bowl and dredge them in the third bowl of flour/cornstarch mixture. Set aside on a plate.
Place a 1/2 cup of oil in a fry pan over medium heat. Fry the pork chunks in small batches for about 4 minutes on each side until crispy.
Place one Tablespoon oil in a saute pan, add the peppers and onions to the pan. Saute for 4 - 5 minutes, add the pineapple chunks and the sauce. Mix the cornstarch and water together to form a slurry to thicken the sauce. Add the slurry to the pan and stir until thickened. Add the pork chunks and stir to coat. Serve over rice if desired.