Remove the skin and cut the pork belly into small dice. Cut into around 1.5 cm squares. Then marinate with salt, light soy sauce, and a very small amount of cornstarch.

Cut the scallions and chili peppers into small pieces.

If you are using whole dried chili peppers, remove the seeds.

Add oil to coat the wok and add the diced pork belly. Fry for about 5-7 minutes, until the cubes are well seared. You'll now have a well-seared pork belly and rendered fat oil mixture. Keep the oil for soups or other stir-frying dishes.

You may need to wash the wok if too much crust sticks; scrub it clean.

Keep around 1 tablespoon of oil in wok. Fry the garlic, ginger, chili peppers, and Sichuan peppercorns over a slow fire until aromatic.

Return the seared pork belly cubes. Add scallion sections. Season with salt, sugar, and light soy sauce. Quickly mix well and serve hot.