Begin by bringing a pot of water to a boil. Add the 1-pound pork belly to the water and let it simmer for about 30 minutes. You want the meat to become tender but not falling apart. After cooking, remove it from the pot and let it cool slightly. When cool enough to handle, slice it into thin strips.

In a bowl, mix the 2 tablespoons soy sauce and 1 tablespoon corn starch. Add the sliced pork belly to this mixture, ensuring it gets fully coated. This marinade not only enhances the flavor but also helps in achieving that desirable crispiness during the stir-fry.

Heat a large pan or wok over medium-high heat and add 1 tablespoon vegetable oil. Once hot, add the marinated pork to the pan. The sizzle will tell you it’s working its magic. Stir-fry for about 5-7 minutes until the edges turn golden brown.

Next, toss in the 1 tablespoon chili bean paste, 1 teaspoon Sichuan peppercorns, minced garlic, and ginger. Stir everything together, letting the flavors meld for another 3-4 minutes.

Now, it’s time to load in the sliced bell pepper, green onions, and napa cabbage. Stir-fry these fresh ingredients for an additional 2-3 minutes until they become tender yet still vibrant.

Check for seasoning and add more soy sauce if needed. Mix everything well. Serve hot, and watch as your friends and family enjoy every bite!