Defrost the pork jowl and coat it with flour. Heat a pan over medium heat without oil and cook the pork jowl slowly until crispy. While cooking, slice the onion and carrot, chop the chili peppers, and cut the shiitake mushroom into bite-sized pieces.

Once the pork jowl is crispy, set it aside.

Add a small amount of oil to the pan and sauté minced garlic and chopped chili peppers over medium heat. Add the sliced onion and carrot, then stir-fry until softened. Add the shiitake mushroom and continue cooking. Sprinkle black pepper.

Add cooking syrup, soy sauce, and vinegar in order, stirring over low heat. Add water and sweet chili sauce, mixing well.