Prepare the pork belly by mixing it with 1 tbsp minced garlic, 1 tbsp sesame oil, 1 tsp salt, and a pinch of black pepper. Massage the seasoning into the pork.

Cut the squid into bite-sized pieces, slice the green onion thickly, and chop the chili.

Prepare the sauce by mixing 3 tbsp chili powder, 1 tbsp minced garlic, 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp salt, 3 tbsp corn syrup, 1 tbsp sugar, 1/2 tbsp fish sauce, 1 tbsp glutinous rice flour, 1 tbsp cornstarch, and 150ml water.

Cook the pork belly and squid in a pan until lightly browned. Avoid overcooking.

Add the bean sprouts to the pan and stir-fry briefly.

Add 2/3 of the prepared sauce to the pan and mix well with the pork and bean sprouts. Cook on low heat for 3 minutes.

Add the remaining sauce and stir well. Cook for another 2 minutes.