Season the sliced pork with salt, pepper and the Chinese 5 spice powder.
Heat peanut oil in a very hot wok.
Add the minced garlic and cook for only a minute.
When the garlic is softened, but not browned, add the thinly sliced pork with the salt, pepper and five spice powder.
Quickly stir fry the seasoned pork, in small batches; about a 1/2-pound at a time; this will take only a minute or two per batch at very high heat; do not overcook the pork or it will be too dry.
Remove the pork from wok; set aside.
To the wok, add the orange juice, chili paste, vinegar and ginger.
Simmer until the volume of the liquid is reduced by half.
Add the hoisin sauce and honey.
Simmer for an additional few minutes until the sauce is thickened and very bubbly.
Add the cooked pork along with the red pepper and orange wedges.
Cook until the pork is heated thoroughly; only a minute or two.
Serve over steamed rice or Chinese noodles, if desired.
