1. Place the whole pork belly in a soup pot. Fill with water just enough to cover the whole pork. Turn on high heat and boil for 30 minutes with two stalks of scallions.
2. Transfer pork to dry and cool down. Cut into thick slices and set aside.
3. Cut open red and green peppers and remove the seeds. Slice them into strips.
4. Add oil into a hot wok. With medium high heat, stir fry pork belly for 2 minutes until lightly brown on both sides.
5. Remove pork belly from wok.
6. In the same wok with medium heat, fragrant ginger, garlic, scallions and sweet onion.
7. Add Dou Ban Jiang and fermented black beans and toss for 45 seconds.
8. Add pork belly and stir fry with the sauces to evenly coat.
9. Add red and green pepper strips. Toss for 1 minute.
10. Add Chinese chives and light soy sauce, cook for 1 minute. Toss to combine and remove from wok to prevent overcooking the Chinese chives.

Serve over steamed rice and enjoy.