A cold, blond beer with a pleasant hoppiness and a light malty sweetness is the perfect match for this dish.
Fill pot a third of the way with water and poach pork belly for approx. 10 min. in boiling water. Drain and slice pork into thin slices. Dice bell peppers into bite-sized pieces. Chop green onion, onion, garlic, and ginger.
Heat oil in a wok over medium-high heat and fry pork until golden brown. Add fermented bean paste, garlic, and ginger and sauté for approx. 2 min. Add the bell peppers and season with sugar, red chili flakes, sweet bean sauce, chili sauce, soy sauce, salt, and pepper to taste. Sauté for approx. 2 more min. Serve in a large bowl. Enjoy!