Pour-in water in a pot and bring to a boil. Add salt and whole peppercorn. Put-in the pork belly then simmer until tender (about 30 mins to 1 hour)

Pour cooking oil on a separate pan and allow to heat. When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy.

Cut your veggies while you are waiting. Combine the sugar, salt, soy sauce, lemon juice, and vinegar in bowl. Stir and set aside.

Take pork belly out of pot and drain liquid. Then on same pot where you deep fried the tofu place the pork belly and deep fry until fully cooked. Don’t over crowd. Fry in batches if you have to. Let everything cool after deep frying. Cube the fried tofu and slice the pork belly into bite-sized pieces then set aside.

Heat up a wok or pan and add 1 cup butter. Add the onions and cook for one minute then add the sliced pork belly and tofu. Continue to mix for 3 minutes. Add the ground black pepper, onions, green onions, and chili pepper. And keep cooking for 2 more minutes then add the vinegar mixture.