cut up crispy roast pork belly(see my no-fry method), as much as you like
Heat the cooking oil in a wok or frying pan. Add the garlic, onion, ginger and chilies. Saute with a bit of salt and pepper.
Add the bell pepper, carrot cubes and Baguio beans. Sprinkle with salt and pepper. Stir fry for a few minutes or until the vegetables are cooked but still crisp.
Add the drained pineapple chunks. Toss.
Dissolve the starch in the pineapple syrup and pour into the pan. Cook until thickened and clear (add a little water if the sauce appears too thick — you want something that is still pourable). Taste and adjust the seasonings, if needed.
Turn off the heat. Add the crispy pork belly and toss a few times. Serve immediately.
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