Place pork belly in a pot, add enough water to cover, and heat over medium-high heat. Skim off scum, cover, and simmer on low for 10 minutes. Remove and let cool, then slice into 5mm thick pieces.

Cut cabbage into bite-sized pieces, chives into 4cm lengths, green onion into 1cm diagonal slices, and mince garlic after removing its core.

Heat 2cm of salad oil in a frying pan to 180°C. Quickly blanch cabbage, chives, and green onion for about 10 seconds until vibrant, then drain excess oil.

Remove excess oil from the pan, add 1 tbsp salad oil, and heat over medium. Stir-fry pork belly until browned, then add garlic and seasonings (doubanjiang and tianmianjiang), mixing well.