Combine the pork and marinade ingredients in a large bowl and use your hands to mix and coat the pork evenly. Let sit at least 15 minutes.
Move the pork to one side of the bowl, add the ingredients for the coating, and mix until you get a loose batter. Next, combine the pork and the batter until everything is well-coated, and set aside.
Heat the oil in a small sauce pot to about 250 degrees, or until you put in a piece of garlic and it bubbles a little. Toss in the garlic and cook until it just starts to turn color (30 seconds). Scoop it out onto a paper towel to drain. Be careful not to brown the garlic, or it will be bitter.
Heat the oil to 380 degrees, fry the pork in batches until golden brown, and place on a paper towel to drain.
Once all pieces are done, drain the oil leaving 1 tablespoon in the wok and heat your wok over very high heat until just smoking. Add the green and red peppers, salt, and white pepper to the wok and toss for about 15-30 seconds until fragrant. Turn off the heat, and add the pork chops and the fried garlic. You can now practice your pow wok skills to toss everything together. Serve immediately with white rice!