Cut the pork neck into bite-sized cubes, slightly larger than desired size to account for shrinkage during cooking.

Season the pork with 2 tbsp cooking wine, a pinch of black pepper, and 2 tbsp sugar. Mix well to marinate.

Mix 2 tbsp soybean paste, 1 tbsp minced garlic, 1 tbsp soy sauce, 1 tbsp red chili paste, and 1 tbsp corn syrup to make the soybean paste sauce.

Slice the green onion lengthwise and chop finely. Slice the green chilies into thin rounds.

Heat a pan with a small amount of cooking oil and stir-fry the marinated pork until golden brown.

Add the soybean paste sauce to the pan and stir-fry until the pork is fully cooked and well-coated.