Slice Onion and cut Bell pepper into strips.

Measure Pineapple chunks and cut them if the pieces are too large for your taste.

Rub White wine, Worcestershire sauce, Garlic powder, Ginger powder and Black pepper into the pork; then add Potato starch and combine thoroughly. Set-aside.

Fry pork from step 5 until surface turns white; remove from heat and transfer to a bowl. Set-aside.

In the same wok, stir-fry Onion and Bell pepper at Med-high temperature until onion becomes slightly transparent.

Add cooked pork from step 7 and Pineapple; toss them. Add sauce from step 1 and cover thoroughly.

Option: Serve with rice or Asian noodles, and sprinkle 1/2 tsp Less salt soy sauce or a pinch salt on top of this dish depending on your daily nutritional needs.