In a medium size bowl, combine ground pork, bread crumbs, fine salt, black pepper, egg, onion and garlic. Mix thoroughly until the ingredients are evenly mixed.
Make ball shaped meatballs by scooping about 2 tablespoons to make each meatballs. Heat some cooking oil on the pan and fry the meatballs until golden brown.
Fry in batches to avoid the meatballs sticking with each other. Remove from the pan when done and drain excess oil. Set aside.
Sauté minced garlic until brown. Add altogether onion, tomatoes, celery, carrot, and pepper strips. Stir. After 3 minutes or until half-cooked, add catsup, pineapple tidbits (with syrup), and water.
Season with soy sauce and liquid seasoning. Continue boiling until the vegetables are cooked. Do not overcook the vegetables. Thicken with dissolved cornstarch and stir. When it boils pour over meatballs. Serve hot.