Remove the skin from the pork belly, then cut it into small, thin slices. Slice the garlic and cut the mushrooms into smaller pieces.

Heat a pan or wok until hot, and then add the pork belly slices. Fry until completely golden brown and crispy. Reduce the heat and add the garlic; fry until aromatic.

Place all the mushrooms in, and fry with patience. When the mushrooms first go in, they'll release water—you'll see a lot of liquid—and that's fine. Keep heating so they slowly cook through and the water reduces.

When the water has mostly reduced, season with salt, sugar, light soy sauce, and roasted pepper chili sauce. Continue heating for about 1 minute to let the flavors meld.

Serve hot.