Firstly, wash the Chinese chives and remove any dirt from the surface. Remember to clean carefully and then strain the extra water off. This is the key step because the water will spoil the flavors. Then cut the chives into 4cm segments.

Remove the skin of the pork belly and then cut it into small pieces. Then roughly mince the garlic.

In a wok, add around 1 tablespoon of cooking oil and swirl to coat. Place the pork belly in and fry for around 2-3 minutes until golden brown, and release the animal fat.

Place the Thai pepper and garlic in, and add dark soy sauce. Fry for another half minute until aromatic.