Lightly spray a glass or ceramic dish and Preheat the oven to 325°F.
Mix together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
In a separate bowl add the whisked eggs and the pork cubes. Evenly toss.
Place 3/4 c cornstarch into a Ziploc bag. Add the egg covered pork cubes. (Be sure that any excess egg has dripped off) Toss the pork until evenly coated with the cornstarch.
Add oil to a large skillet or dutch oven. Heat the oil and then, working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
Place fried pork cubes into the prepared baking dish.
Add 1 tsp cornstarch to the mixture from step 2 and whisk. Pour it over the pork cubes.
Add the onion and bell peppers and stir to evenly coat.
Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.