Prep the ingredients: Beat the eggs in a bowl. Slice all peppers into bite-sized pieces. Slice the garlic. Slice the pork belly and pork loin thinly and keep them separate.

Marinate the meats: In a small bowl, mix the sliced pork loin with 1/5 tsp salt, 1 tbsp light soy sauce, and 1 tbsp cornstarch. Mix well. In a separate spot, mix the pork belly with 1/2 tbsp cooking wine.

Make the sauce: In a small bowl, combine 2 tbsp light soy sauce, 1/2 tsp sugar, 1/4 tsp salt, and 1/2 cup water.

Cook the eggs: Heat a wok or pan with 1 tbsp oil over high heat. Pour in the egg liquid. Stir quickly until just set and fluffy. Remove immediately to keep them tender.

Blister the peppers: In the same wok (no need to wash if clean), add the peppers. Stir-fry over medium heat until the skins start to blister and look slightly charred. Remove and set aside.

Cook the pork: Turn heat to low. Add 1 tbsp oil to the wok. Add the pork belly and 1/2 tbsp fermented black beans. Stir-fry until the belly renders fat and smells aromatic. Turn heat to medium-high, add the marinated lean pork and garlic. Stir-fry until the meat turns white.

Simmer: Pour the prepared sauce mixture into the wok. Cover with a lid and simmer on low heat for 3 minutes to blend flavors.

Final Toss: Uncover, turn heat to high. Add the cooked eggs and blistered peppers back into the wok. Add 1/2 tbsp dark soy sauce for color. Stir-fry constantly until the sauce thickens slightly and coats everything beautifully. Serve hot.