While the fried rice is cooking, start preparing the pork. In a large skillet, heat the oil over high heat. Add the pork pieces and brown for a minute on one side, then repeat with other sides, until the pork pieces have acquired a nice brown, crispy crust.
Turn the heat down to medium-high, add the onion and the garlic, and continue cooking for another 3-4 minutes, stirring frequently.
Add the peppers and the tomatoes, bring to simmer, lower the heat and simmer for 5-7 minutes.
Add the bay leaf, cover the pork with a lid, turn the heat down to low and cook for 15 minutes, or until the meat is fork tender.
Remove the lid, add salt and pepper to taste, pour in the corn starch dissolved in water and mix well, until the sauce has thickened, which should happen almost instantly.
Remove from heat, cover and set aside.