Place the trimmed and cut Chinese broccoli in a large glass bowl.

Add the water, and seal tightly with plastic wrap.

Microwave on high for 90 seconds.

Remove from the microwave, drain and set aside.

Heat a medium skillet over high heat for about 1 minute.

Swirl in the oil.

When you see wisps of white smoke, add the pork to the pan and stir-fry for about 1 minute to crisp and heat up the pork belly.

BEWARE of spicy smoke in the next step: Stir in the garlic, fresh chilies and dry chilies and sauté until fragrant, about 20 seconds.

Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli is cooked through.

Add the oyster sauce, fish sauce and sugar and stir-fry for about 30 seconds until the ingredients are combined and well coated.

If you like a bit of gravy, add the chicken stock and cornstarch mixture and bring to a boil.

Taste and adjust any of the seasonings if you’d like.

Stir in the white pepper and serve hot.