Add the ingredients for the sauce to a small blender and blend until smooth (you can also whisk ingredients together in a measuring cup if you don’t have a small blender). Set aside until ready to use.

Cut the pork into 1-inch cubes. Whisk the eggs into a large mixing bowl until well beaten. Add the chopped pork and stir until pork is coated in egg. Pour in the gluten-free all-purpose flour and stir until the pork is coated in flour.

Heat the avocado oil in a large skillet over medium-high and add the onion. Cook, stirring occasionally for 2 minutes, until the onion begins to soften. Add the bell pepper and garlic and continue cooking, stirring occasionally, until softened, about another 3 minutes. Transfer the vegetables to a plate or bowl and set aside.

Add another tablespoon of avocado oil to the skillet and return to heat. Transfer the breaded pork to the skillet. Allow pork to brown without touching it for about 2 to 3 minutes, until golden-brown. Flip or stir and continue browning the meat, stirring occasionally, for another 4 to 5 minutes, until the meat is well-browned on all sides.

Pour the sauce into the skillet and stir well. Transfer the vegetables back to the skillet and add the pineapple chunks. Stir well, then cover the skillet. Cook for 5 to 6 minutes, stirring every couple of minutes, until the pork is cooked through and vegetables have reached desired doneness.

Stir in the green onion and sesame seeds. Taste the sweet and sour pork for flavor and add sea salt and/or liquid aminos or sriracha to taste.