Rinse the pork belly and remove any surface impurities. Place it in a pot with enough cold water to cover, then bring to a boil over high heat. Once boiling, skim off the foam on top to keep the broth clean. Lower the heat and simmer for 15 minutes, until a chopstick can pierce through the meat easily. Remove and let it cool.

Once the pork is cool, slice it into thin, even pieces. Cut the ginger into slices, mince the garlic, snip the dried chilies into segments, and cut the garlic shoots or leeks into short sections.

Heat a bit of oil in a wok or pan. Add the pork slices and stir-fry slowly over low heat until lightly golden. The fat will render out and the edges will become crispy. Spoon out excess oil if needed to reduce greasiness.

Keep a small amount of oil in the pan. Add ginger slices, minced garlic, and the chili segments. Add the 2 tsp fermented black beans.

Pour in 1 tsp dark soy sauce and 2 tsp light soy sauce. Turn the heat to high and stir-fry quickly, making sure the pork slices are evenly coated and richly colored.

Add the leek or garlic shoot sections and continue stir-frying over high heat. Add 3 g salt, 2 g white granulated sugar, and 2 g MSG (if using). Stir until everything is well mixed and the leeks are just cooked but still crisp.

Once the leeks are cooked but not wilted, turn off the heat and transfer to a serving plate. Enjoy hot!