Peel and thinly slice the shallots.
Peel and mince the garlic.
Peel and thinly slice the ginger.
Chop the chilies.
Heat the cooking oil in a pan.
Saute the shallots, garlic, ginger and chilies.
Add the pork to the pan. Stir to coat with oil.
Pour in the soy sauce, rice wine, rice vinegar and half of the broth. Stir in the sugar and pepper. Bring to the boil. Cook, uncovered, for one to two minutes. Taste the sauce. Add salt if too bland (adding more soy sauce will make the sauce too dark).
In the remaining broth, stir in the oyster sauce, starch and sesame seed oil. Pour into the pan. Cook, stirring, until the sauce is thick and clear. Cook for another two to three minutes to make sure that the starch leaves no powdery feel in the mouth.
Transfer the sweet sour leftover roast pork belly to a serving bowl. Garnish with scallions and cilantro. Best served with rice.