Pat dry the pork belly, then cut into the thinnest slices possible (about 3mm). Place the meat into a large bowl with all the seasonings listed (light soy sauce, dark soy sauce, corn starch, baking soda, salt, and white pepper). Set aside for about 10 minutes.

Heat up a medium sized wok with oil on medium high heat. Add in the pork belly slices, ensuring there is enough space and that they are not on top of each other (use a large enough wok or fry in halves). Fry for about 4 minutes until golden and then flip. Continue cooking for another 4-5 minutes.

Toss in the garlic, wait for about 15 seconds then add the sliced Thai chillies. Stir well and add in the Chinese cabbage.

Mix well and cook for another 4 minutes. Check if the water from the cabbage has evaporated enough, if not cook for another minute. Take it off the heat.