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Toast the Chillies: Heat a dry wok over medium heat. Add the green and red chillies and press them down gently with your spatula until charred and softened. Sprinkle with a pinch of salt to help draw out moisture and season lightly. Remove and set aside.
Render the Pork Belly: Heat the wok until smoking hot, then add 1–2 tbsp oil. Add the pork belly slices and fry on medium-high heat, allowing the fat to render and the edges to take on colour. Don’t stir too much – let the wok sear each piece.
Build the Aromatics: Once the pork has released some fat, add the garlic and ginger. Fry until fragrant. Return the charred chillies to the wok along with the bird’s eye chilli for extra kick.
Add Fermented Soybeans: Stir in the mashed fermented soybeans, frying briefly to release their deep, savoury aroma.
Season & Sauce: Increase the heat to high. Add the chicken powder, light soy, oyster sauce and rice wine. Stir-fry until the sauce clings to the pork.
Finish: Add a splash of black vinegar right at the end for fragrance and balance. Toss well, then serve immediately.