First prepare the pork:
-Cut pork tenderloin into thin bite sized pieces.
-Dip pork in a beaten egg then coat in cornstarch with a touch of salt.
-Deep fry in small batches until golden brown and crispy. Set aside.
-Stir fry a large chopped yellow onion, red and green peppers.
-Add pineapple chunks, lots of ketchup, a few tablespoons of vinegar, soy sauce, chilies and sugar.
-Reduce the sauce at a low heat then add cornstarch (diluted in cold water) to thicken the sauce.
-Stir in the pork.
-Cut into strips and pat dry with a paper towel.
-Dip the squid in a beaten egg then coat with cornstarch.
-Deep fry in small batches until golden brown.
-Sprinkle with a salt, pepper and Chinese five spice mixture.