Simmer pork in water, soy sauce and sugar for 45 minutes; drain. Cool pork.
Cook green pepper, carrot, and pineapple in the butter for a few minutes. Cook until warmed through.
Prepare dipping batter by combining batter ingredients.
Heat oil to 365 degrees F. Dip cooled pork into batter and fry in hot oil.
For the sauce, in a large saucepan, mix water, salt, sugar, apple cider vinegar, ketchup and soy sauce. Bring to a boil, and stir in the cooked pork, vegetable-pineapple mixture. Mix cornstarch and cold water in a small bowl. Return to pork mixture to a boil, and mix in cornstarch mixture to thicken. Cook until well blended.