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Marinate pork belly strips with marinating ingredients given on the list above. Set it aside until you ready the other ingredients.
Put Doubanjiang and fermented black beans into a chopping block and chop them finely with a knife. So you won't bite into big chunks.
Heat a wok or a pan. Add about a tsp of oil just to coat the wok/pan. Let the oil heat up. Lay the pork belly slices in one layer. Let one side cook for about 2 - 3 minutes and then turn and cook the other side for another 2 - 3 minutes or until it's completely cooked.
Turn off the wok, take the pork belly out, and cut them into small pieces about 1.5 - 2 inches long.
Turn on the heat, keep the flame on medium-low. If you don't have enough oil on the wok already from frying pork, add a little bit of oil. Add doubanjiang and fermented black beans and fry in oil. Do not turn up the heat. Then add your garlic and white part of the green onions. Saute for about a minute.
Then add onions, peppers. Saute for about 30 seconds.
Add pork belly pieces and saute for another 30 seconds.
Turn up the heat. Add Shaoxing wine and sugar. Mix well with everything.
Finally, add the green part of the green onions. Give a quick mix and remove from the wok to stop further cooking. Serve warm.