Mix cornstarch, 2 tablespoons of the soy
sauce, the sherry, ginger, five-spice powder and pepper. Add pork,
one piece at a time, to cornstarch mixture, turning to coat completely.
Cover and let stand 1 to 2 hours, stirring occasionally.
Heat oil in wok over high heat until it reaches 375 degrees F. Cook
1/2 of the pork in oil until brown and cooked through, 3 to 5 minutes.
Drain on absorbent paper. Cook and drain remaining pork. Cut pork
into 1/4 to 1/2 inch wide slices. Transfer pork to serving dish;
Combine water, bouillon and remaining 1 tablespoon
soy sauce in small saucepan. Heat until mixture boils. Pour mixture
over sliced pork. Garnish with Chinese Mixed Pickles.