1. Start with preparing the meat and the veggies. Remove the rind from the pork belly (of there is still some attached), then cut the meat into thin strips. Quarter the pointed cabbage, remove the core, and cut it into bite-sized pieces. Peel the carrot and cut it into thin sticks (julienne). Cut the spring onion into 5cm (2-inch) pieces. Keep everything ready for cooking.

2. For the seasoning sauce, combine the dark soy sauce, oyster sauce, light soy sauce, rice vinegar, and the sugar in a small bowl.

3. Heat up a large wok* (or a large frying pan) with some sesame oil. Add the pork belly and stir-fry for a few minutes until the meat is nicely browned and crispy. Add the pointed cabbage and stir-fry for a few more minutes with the meat. After about 2-3 minutes, add the water and continue to stir-fry. Once the cabbage has softened slightly, add the carrots and continue cooking, then add the seasoning sauce and mix well. Stir-fry everything for about 2-3 minutes longer. The veggies should soften, but not get mushy. For a spicier version, add a little crispy chili oil and mix it in. Serve the finished stir-fry with some rice on the side.