Slice pork chop into thin strips and place in small bowl. Add the garlic, about 3 Tb of soy sauce, and stir to combine. Set aside to let flavors mingle.
Drain syrup from oranges and reserve. Reserve orange segments.
Place corn starch, cinnamon, cloves, and cardamom in a small bowl; stir well. Add reserved orange syrup, and whisk until well mixed. Set aside.
Heat a medium to large wok until it begins to smoke. Add about 2 teaspoons of sesame oil to wok, and swirl to heat. Add the ginger to the hot sesame oil and stir until the ginger is slightly dark. Add the peppers and onions and stir until the vegetables are browned – add more sesame oil if necessary. Remove to a bowl.
Swirl a little more sesame oil in the wok until it’s hot, then add the pork mixture. Stir constantly, until the pork is cooked through (about 2 minutes). Add the peanut butter and stir until melted and hot. Add more soy sauce if desired.
Add the peppers, onions, and ginger to the meat and stir until heated through. Stir the syrup and spice mixture into the meat and vegetables, and heat thoroughly until thickened. (It might be slightly gummy, but that’s ok – it’s good that way.) Add more soy sauce if desired.
Add the reserved orange segments and gently fold into the thickened meat/veggie mixture, being careful not to smash the oranges – the sections should still be whole.
Remove from heat. Place about ½ cup of rice onto a warmed plate and add a scoop or two of the stir-fried pork.
Enjoy with a glass of well-chilled Chardonnay or other light beverage of your choice.