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Tenderize the pork loin with the back of a knife, cut into small pieces, and marinate with soy sauce, egg yolk, and cornstarch for 20 minutes. Coat with cornstarch and fry until cooked.
Slice the green bell pepper and pineapple, and set aside.
Heat 15g of salad oil in a pan, stir-fry the onion slices, garlic slices, green bell pepper slices, and pineapple slices until fragrant. Add all the seasonings and bring to a boil. Turn off the heat, add the fried pork pieces, mix well, and serve.
