Prepare the Ingredients: Begin by cutting the pork belly into chunks that are 1-2cm thick across the strip. Then, cut the red pepper into a 1cm dice. Using the side of a knife, gently bash the piece of ginger and the lemongrass to bruise them. This will release their flavors more effectively during cooking.

Cook the Pork: Heat a wok over medium-low heat. Add the pork chunks into the wok without any oil, as the pork will render its own fat. Stir the pork every couple of minutes to ensure even browning. This process will take about 20 minutes. Once the pork is nicely browned, remove it from the wok and place it in a bowl.

Prepare the Sauce: In the same wok, without cleaning it, add brown sugar, soy sauce, and fish sauce. Stir the mixture until the sugar dissolves and the sauce begins to bubble. At this point, add the star anise and chilli peppers, stirring for about 30 seconds to infuse the flavors into the sauce.

Combine and Cook: Return the browned pork to the wok along with the diced red pepper, bruised lemongrass, and ginger. Pour in enough water to cover the pork by around 5-6mm (¼”). Sprinkle in the MSG and stir everything together to combine.

Simmer and Reduce: Increase the heat to medium and allow the mixture to cook at a medium boil for 45-50 minutes. During this time, the liquid should reduce significantly, leaving you with a viscous and shiny coating on the pork. Stir occasionally to ensure even cooking and to prevent sticking.

Serve and Enjoy: Once the liquid has reduced and the pork is tender with a glossy sauce, remove the wok from the heat. Serve the dish hot, savoring the aromatic blend of flavors from the pork and spices.