Start by cutting the pork tenderloin into bite-sized pieces and season them with salt and pepper. In a bowl, whisk together eggs, then coat each piece of pork in the egg followed by a mixture of flour and cornstarch. This will ensure a crispy coating. Set the coated pork aside to allow the batter to adhere well.

In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat until it shimmers, about 350°F. Carefully add the coated pork in batches, frying each piece for 4–5 minutes or until golden brown and crispy, turning halfway through. Once cooked, remove the pork and drain on paper towels to remove excess oil.

In a mixing bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, and sesame oil to create your sauce for the Sweet and Sour Pork. Adjust the sweetness or tanginess to your preference by adding more sugar or vinegar. Set this flavorful sauce aside for later use.

Using the same skillet (add more oil if needed), sauté minced garlic and ginger over medium heat for about 30 seconds until fragrant. Then, add diced onions, red, and green bell peppers to the skillet. Sauté the vegetables for 3–4 minutes until they are tender yet still vibrant.

Pour the prepared sauce over the sautéed vegetables, allowing it to simmer for 2–3 minutes until slightly thickened. Gently toss in the fried pork pieces, coating them thoroughly in the sauce and vegetables. Cook together for an additional 2–3 minutes.

Plate your delicious Sweet and Sour Pork over a bed of fluffy cooked rice. Garnish with sesame seeds or chopped green onions for an added pop of flavor and color.