Cut ginger and garlic into slices. Remove the rinds of the pork belly and cut into thin slices.

Peel the old skin of the Yu Choy and then break them into halves.

Add a small amount of oil to the wok, and fry for around 3-4 minutes over medium heat until the pork belly is well seared. This helps to release some fat oil.

Add garlic, ginger, as well as the You Choy. Fry over high fire. Since we don't blanch the vegetable, cover with a lid and cook for half minute. Add salt and light soy sauce. Mix well and serve hot.