Heat the cooking oil. Fry the pork in batches until golden with a lightly crisp coating.
Pour off the cooking oil from the pan. Wipe the pan clean to get rid of burnt flour bits. Pour back in about two tablespoonfuls of the cooking oil. Saute the ginger, onion and chilies until fragrant.
Add the pineapple tidbits. Stir.
Add the pork. Pour in the pineapple juice or syrup. Season with salt and pepper. Cook over high heat, stirring often, until the pork and pineapples are heated through and the pork has absorbed most of the juice.
Sprinkle with finely spiced mint leaves. Serve at once. Or, in my case because the dish was meant for the girls to reheat in the condo sometime during the week, cool in containers, loosely covered, then keep the the fridge until needed.