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Toss together the diced pork, soy sauce and Chinese cooking wine and set aside to marinate for 30 minutes.
After 30 minutes, toss the marinated pork through the cornflour.
Heat the oil in a skillet or wok over medium-high heat.
Cook the pork in batches, until golden. Set aside.
Reduce heat to medium and stirfry the ginger and garlic for 1 minute or until fragrant.
Mix together the honey, Sriracha, vinegar and soy sauce, then add to the skillet.
Increase heat to medium-high and stir sauce until bubbling and starting to thicken.
Return the pork to the skillet and coat in the marinade. Simmer an additional 10-15 minutes, or until the sauce has thickened to your liking.
Serve with rice, and stirfried greens.