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Place dried shiitake in a medium bowl, cover with 2 cups (500ml) water and set aside for 1 hour to soak, placing a small plate on mushrooms to make sure they are fully submerged. Drain shiitake over a measuring jug to catch soaking liquid (you’ll need 1 cup, or 250ml). Thickly slice mushrooms.
Heat vegetable oil in a large wok or frypan over high heat. Stir-fry mushroom for 3 minutes or until golden. Add garlic and stir-fry for 1 minute until golden. Add 1 cup (250ml) reserved mushroom soaking liquid, mushroom and soy sauces, sesame oil and white pepper. Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until sauce is reduced by half.
Add pork belly, garlic chives and Chinese rice wine, then increase heat to high and stir-fry for 30 seconds. Sprinkle with crispy garlic and serve with steamed rice.