In a zip-top bag or covered bowl, combine the pork strips, soy sauce, egg yolk and corn starch. Slosh the bag around to coat the pork. Refrigerate for 1-2 hours.
For the Sweet and Sour Sauce: Mix the juice from the can of pineapple (or any juice that drains off your fresh rings) with the water, ketchup, vinegar and sugar. Set aside. Heat 1 tsp. of sesame oil in a frying pan over high heat. Add the 4 pineapple rings cut into quarters, sprinkle with the FIVE SPICE, GINGER and PEPPER and cook for 1 minute. Add the pineapple juice mixture and the corn starch and cook until the sauce turns clear, 2-3 minutes. Add the bell pepper slices and remaining sesame oil. Stir, remove from heat and keep warm.
In a separate frying pan, heat the 1/3-1/2 cup of oil over medium-high heat. If your pan is smaller you can get away with 1/3 cup, but you may need to cook the pork in 2 batches. Once the oil is hot, add the pork and cook until nicely browned, 3-5 minutes. Remove from the pan and drain very well on paper towels. Pour the sweet and sour sauce over the cooked pork. Serve over steamed rice.
Prep. time: 20 minutes
Cooking time: 10 minutes
Servings 6; Serving Size 1 cup (238g); Calories 220; Calories from fat 60; Total fat 6g; Cholesterol 115mg; Sodium 260mg; Carbohydrate 20g; Dietary Fiber <1g; Sugars 13g; Protein 21g.