To make the pork, sprinkle the Szechuan pepper and salt over the pork. Heat a large wok over high heat. Melt 1 tablespoon of coconut oil in the wok, then add the pork pieces in batches, stir-frying them until just cooked through. Remove from the wok and set aside. Repeat until all pieces have been cooked.
Add 1 tablespoon of coconut oil to the wok, then add the ginger and celery. Stir-fry for 1 minute, then add the red pepper and stir-fry for 1 minute more. Add in the pineapple and green onions and stir through. Add the apple cider vinegar, honey, tomato paste, and coconut aminos. Stir-fry until bubbling.
Return the pork to the wok and stir-fry until heated through. Taste and season with salt and pepper accordingly.
Divide between four bowls and enjoy immediately.