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Slice the chili pepper on a bias into thin strips.
Chop the cilantro and scallion into roughly one inch sections. Smash the white parts of the scallion. Include the (washed) roots, if possible.
Thinly slice the garlic into sheets.
Julienne the ginger and add all the above together into a large mixing bowl.
Add in salt, MSG, soy sauce, and dark Chinese vinegar (or balsamic vinegar) and thoroughly mix. Wash your hands well first, really go at it, massaging the seasoning into the ingredients.
Toss in the fridge until you’re ready to eat. Consume with white rice, and crispy pork belly if desired.
For the crispy pork belly, slice the pork belly into ~4mm sheets, then slice the sheets into about thirds.
Mix with salt, MSG, soy sauce, and then coat with oil.
Add to a cool wok or pot. Slowly fry the pork to render out as much fat as possible, 15-20 minutes.