Put the pork in a bowl and sprinkle in the cornflour. Add the ginger, dark soy sauce, honey, rice wine, Chinese five-spice powder and sesame oil. Cover and leave to marinate for 30 minutes or up to overnight in the refrigerator.
Heat half the groundnut oil in a wok over a high heat until the oil starts to shimmer. Drain the pork and add half the meat to the wok. Stir-fry for 2 minutes, then remove using a slotted spoon. Wipe the wok clean with a piece of kitchen paper. Heat the remaining oil and stir-fry the rest of the pork in the same way.
Return the reserved pork to the wok, add the pepper, spring onions, vinegar, light soy sauce and measurement water and stir-fry for a further 3 minutes until the pork is coloured and the peppers have softened slightly. Add salt and freshly ground white pepper to taste, then a squeeze of lime. Serve with rice and lime wedges, if liked.