Add the ingredients for the sauce to a small jug or bowl and whisk together. Set aside.
Prepare the pork
Add the cornflour to a small bowl and the egg to another small bowl and whisk. Set aside.
Heat the olive oil in a large frying pan over a medium/high heat. While it is heating up, pat dry the pork steaks and slice into 2cm pieces.
Add the pork pieces to the bowl with the cornflour and toss to coat evenly (you may need to do this in 2 batches)
Once the pork is coated in cornflour, dredge it in the egg mixture and then place it in the hot oil. Let it fry, without stirring for a few minutes to allow the coating to get nice and brown. Flip the pork pieces over and cook for a further 2 or 3 minutes until cooked through.
Add the peppers and pineapple and fry for 2 minutes.
Pour over the sauce and bring to the boil, and then simmer for 3-4 minutes until the sauce has thickened slightly.
Remove from the heat and serve immediately on white rice.