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Fill a pot with water and bring to a boil. Add ginger, spring onion, and pork belly, blanching for 5 minutes to remove impurities.
Remove the pork belly, pat dry, and place it in an air fryer at 100°C (212°F) for 60 minutes to dry out the skin.
Heat oil in a wok over high heat and deep fry the dried pork belly until golden brown and crispy, with bubbly skin. Remove and let rest for 5 minutes before chopping into bite-sized pieces.
In a mortar and pestle (or food processor), pound garlic and Thai chilies into a coarse paste.
Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant.
Toss in the chopped crispy pork belly and stir-fry for 1 minute to coat with the aromatics.
Add the Chinese kale and stir-fry for 1 minute until slightly wilted.
Stir in oyster sauce, light soy sauce, fish sauce, sugar, and water, tossing everything together for another 1-2 minutes until well coated.
Remove from heat and serve immediately with steamed jasmine rice.