Bring a saucepan of water to a boil.

Add the pork and boil until it changes color.

Drain the pork and pat it dry.

Set the pork aside.

In a bowl, mix together salt, pepper, five-spice powder, egg, and cornstarch.

Add the pork to the mixture and toss to coat thoroughly.

Heat oil in a deep fryer or pot to 350 degrees F (175 degrees C).

Deep fry the pork until golden brown.

Remove the pork and drain on paper towels.

Heat 2 tablespoons of oil in a wok or large skillet over high heat.

Add the garlic, onion, and bell peppers, and stir-fry for 2 minutes, stirring constantly.

Reduce the heat to medium-high and stir in the pineapple juice, wine vinegar, sugar, and ketchup.

Cook, stirring, until the sauce thickens.

Add the pineapple chunks and stir until heated through.

Add the fried pork to the sauce and toss to coat.

Serve hot, garnished with fresh pineapple wedges.