Cut the pork into 2 cm cubes and brine in water mixed with salt and baking soda for at least 30 mins.
Wash the pork under cold running tap water to wash off the baking soda and drain off the water. Dry the pork with paper towels.
Combine the marinade in a big mixing bowl and mix well with the pork cubes. Leave to marinade for at least 1-2 hours.
Bring it out from fridge and leave to room temperature before deep frying.
In a big mixing bowl, combine the dry coating and mix well.
Heat a wok of hot oil to 180C. Coat the pork cubes with dry coating evenly and deep fry until it turns golden brown.
Leave it on paper towel to drain off excess oil.
In a small bowl, combine all the ingredients for the sweet and sour sauce and mix well.
Heat oil in wok. Sauté garlic and onions till fragrant. Add in the bell peppers, cucumbers and pineapples.
Stir in the sweet and sour sauce mixture. Add in the deep fried pork cubes and stir well and coat the pork cubes with the sauce evenly.
Add in the deep fried pork cubes and stir well and coat the pork cubes with the sauce evenly.
Garnish with some parsley and serve!