Trim excess fat from the pork.

Cut the pork into 1-inch cubes.

In a bowl, combine the beaten egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth, and salt; beat until smooth to create a batter.

Pour salad oil into an electric skillet to a depth of 1 inch; heat to 375°F (190°C).

Dip each pork cube in the batter, ensuring it is fully coated.

Carefully place the battered pork into the hot oil.

Fry the pork for 5 to 6 minutes, or until golden brown, turning occasionally.

Remove the fried pork from the skillet and drain on paper towels to remove excess oil. Keep warm.

In a separate skillet or wok, heat vegetable oil over medium heat.

Add the diced green pepper, minced carrot, and chopped garlic to the skillet.

Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

Stir in 1 cup of chicken broth, sugar, red wine vinegar, and soy sauce.

Bring the mixture to a boil, then reduce heat and simmer rapidly for 1 minute to allow flavors to meld.

In a small bowl, blend 1/4 cup cool water into the remaining cornstarch to create a slurry.

Stir the cornstarch slurry into the skillet with the sauce.

Cook and stir continuously until the sauce thickens and becomes bubbly.

Add the fried pork to the skillet with the sauce.

Stir to coat the pork evenly with the sauce.

Cook for another 1-2 minutes to heat the pork through.

Serve the Asian pork over warm cooked rice.