1In a large bowl, whisk flour, water and yolks until smooth. Cover and chill 20 mins.
2In a large pan, heat oil on high until a little batter sizzles when added. Toss pork in extra flour. Then dip into batter, draining off excess. Deep-fry pork in 2 batches, 3 to 5 mins until golden. Drain on paper towel.
3In a wok or large frying pan, heat extra oil on high. Stir-fry onion, capsicum, carrot and garlic for 2 to 3 mins until just tender.
4Add pineapple with juice, sugar, tomato sauce, vinegar, soy and sherry.
5In a jug, mix water with cornflour until smooth. Stir into wok. Stir-fry until mixture boils and thickens. Reduce heat to low. Simmer 1 to 2 mins. Serve with rice.
Tip: Use chicken thigh fillets or green prawns in place of pork, if preferred.
Text & Photo: John Paul Urizar/BauerSyndication.com.au