Cut pork belly into large 4cm pieces.

Mince garlic finely to make 2 tbsp.

Slice green and red chilies finely.

Slice green onion thinly and soak in cold water for 10 minutes to remove pungency.

Prepare soy sauce marinade by mixing soy sauce, ginger syrup, cooking wine, rice syrup, and cornstarch.

Prepare pickled green onion dressing by mixing vinegar, sugar, and salt.

Rinse green onion again and drain well.

Pan-fry pork belly until golden brown on both sides, then drain excess oil on paper towels.

Add soy sauce marinade to the clean pan and bring to a boil. Add minced garlic.

Add pork belly to the pan and coat evenly with the marinade. Simmer until sauce thickens.

Add green and red chilies when the sauce is halfway reduced. Cook until chilies lose their raw taste.

Mix green onion with pickled dressing and serve alongside pork belly.