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Cut the pork belly into thin slices (this is much easier when the meat is partially frozen), then put it in a medium bowl. Add the cornstarch and light soy sauce. Mix well.
Heat a wok over high heat until smoking. Add 1 tablespoon of the oil, and then add the pork belly. Stir-fry for 2 to 3 minutes, until the pork belly is lightly browned around the edges. Remove the pork from the wok and set on a plate.
Over medium-high heat, add the remaining tablespoon oil, along with the peppers, garlic, and ginger, and fry for 30 seconds to 1 minute. The peppers should be beginning to blister from the heat, but adjust the heat if necessary to avoid burning the garlic. Add the Shaoxing wine to deglaze the wok, stirring to loosen any browned bits on the bottom, and then add the spicy bean sauce. Stir for another 10 seconds.
Return the pork belly to the wok, along with the dark soy sauce and sugar. Stir-fry for another few seconds over high heat, then serve.