Pork does take to Chinese flavours really well. I like to marinade tenderloin in a chilli, ginger, soy and honey mix and then cook it in the pan, lovely with mixed stir-fried veg (pak choi etc etc) and a pile of fluffy rice.
I normally do it with the whole loin and marinade it over night or even freeze it in a bag with the marinade then I can defrost and go when I'm ready. Chunks would be fine for that too. When I have a big bit I fry it off in the pan then bung the pan in the oven for a bit longer and then slice it when cooked. Get a lovely gradient of flavour with the outside strongly marinaded through to the middle being juicy and lovey pork.