Cut fresh and dried chilis, then slice ginger and garlic.
Add pork belly to a pot of boiling water and remove any surface blood. Let cook for approx. 8 min.
Add canola oil to a frying pan and sauté ginger, garlic and fresh chilis.
Add pork belly and stir-fry until golden on both sides. Then add fermented bean paste and black soybean paste and stir to combine.
Add the remaining chilis and fry for 2 min. Serve on a plate and enjoy!