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Prepare the pork belly. Marinate it with ¼ teaspoon salt, 1 teaspoon light soy sauce, and 2 teaspoons Shaoxing wine. Set aside. Wash the cauliflower and cut it into bite sized pieces.
Heat the oil in a wok set over medium heat. Cook the garlic cloves for a minute. Add the ginger and chilies (if using), and cook for another minute.
Add the pork, turn up the heat, and cook until the meat turns opaque.
Next, add the cauliflower and red bell peppers. Stir-fry for 1 minute.
Add ½ teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon ground white pepper, 1 tablespoon oyster sauce, ¼ teaspoon sugar, and ½ cup water. Stir, cover, and cook for 1-2 minutes.
Uncover, add the scallions, give it a stir, and serve!