Slice the pork loin into bite-sized pieces.

In a large bowl, marinate the pork with sake, salt, pepper, and ground ginger. Mix well and let it sit for 10 minutes.

In another bowl, combine cornstarch and egg(s) to create a batter.

Coat the marinated pork pieces thoroughly in the cornstarch batter.

Heat canola oil in a frying pan or deep fryer to 350°F (175°C).

Deep fry the pork until golden brown. Ensure not to overcrowd the pan.

Remove the fried pork and place on paper towels to drain excess oil.

Once the pork has cooled slightly, fry it again for about 1-2 minutes to enhance crispness.

In a small bowl, prepare the sauce by combining soy sauce, oyster sauce, vinegar, mirin, rice syrup, water, lemon juice, minced garlic, sesame oil, ground ginger, and dried red peppers (broken in half or whole).

Finely chop the red and yellow bell peppers and onion. Combine with frozen peas.

Heat 1 tablespoon of canola oil in a large skillet or wok over medium heat.

Add the chopped vegetables and sauté for about 2 minutes until slightly softened.

Pour the prepared spicy garlic sauce into the skillet with the vegetables and bring to a boil.

Add the twice-fried pork pieces to the skillet.

Toss and mix well until all the pork pieces are evenly coated with the sauce.

Serve hot with steamed rice.