Add the garlic, pepper, green onions, and ¼ cup soy sauce. Toss to coat the pork. Cover with plastic wrap and marinate in the refrigerator for 1-2 hours.
Heat about 2 inches of vegetable oil in a large pan over medium heat until it reaches 350˚F (180˚C).
Add the eggs and cornstarch to 2 separate small bowls. Coat the pork in the egg, then in the cornstarch. fry until crispy and golden (about 2 minutes).
Fry the pork in the hot oil until golden brown. Drain on paper towels.
Heat the remaining 2 tablespoons of vegetable oil in a clean large pan over medium-high heat. Add the onion and bell peppers and sauté until tender.
Once the vegetables are tender, add the pineapple and syrup. Stir for 30 seconds, then add the vinegar, remaining ¼ cup soy sauce, sugar, and ketchup. Stir constantly for 3-4 minutes, until the liquid evaporates and the sauce thickens.
Add the pork to the pan and toss to coat evenly.
Serve the pork over rice and garnish with green onions, if desired.
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