In a large bowl, combine the tamari or soy sauce, broth, ginger, allspice, bay leaf and garlic. Add the pork and toss to coat. Cover and marinate in the refrigerator, turning several times, for at least 4 hours.
Remove and discard the bay leaf. Remove the pork from the bowl, reserving the marinade. Coat a wok or large no-stick skillet with no-stick spray and warm over medium heat. Add the pork and stir-fry for 3 to 5 minutes, adding a bit of marinade if necessary to prevent sticking. Remove the pork and set aside.
Wipe the pan clean with paper towels. Coat with no-stick spray and warm over medium heat. Add the onions, peppers and 1 tablespoon of the marinade. Stir-fry for 1 minute. Continue stir-frying, adding a tablespoon of water at a time if necessary to prevent sticking, for 3 to 4 minutes, or until the peppers are tender.
In a small bowl, combine the cornstarch, honey and the remaining marinade. Add to the wok or skillet and stir until thick. Add the pork, tossing to coat with the sauce.
A spicy but delicious meal.