Cut the fatty end of the pork belly into thick slices. Blanch briefly in boiling water, rinse, and drain. Add a little water and render the fat over medium heat until the fat turns opaque. Remove the cracklings and let them cool and drain. Heat the rendered fat in a pan and fry the cracklings a second time until the skin is crispy and puffed. Remove and drain.

Soak the brown rice for 2 hours, then rinse. Cook in a rice cooker with slightly more water than usual for softer rice. Bring a pot of water to a boil, add 1 teaspoon vegetable oil and 1 teaspoon seasoning powder. Cut the carrots into matchsticks and trim and cut the green beans into 2-inch pieces. Boil the carrots and green beans until just tender, then remove and set aside.

Heat a clay pot and add the rendered pork fat. Quickly fry the cracklings until very crispy, then remove and drain. Pour off some fat, add minced garlic, and sauté until fragrant. Add the ground pork and stir-fry. Add caramel sauce, fish sauce, sugar, chili sauce, and 2 tablespoons water. Stir to dissolve the seasonings and cook to your taste. Simmer until the sauce thickens, then add the cracklings and whole chilies. Stir briefly and remove from heat.

Pack the cooked rice into a bowl, invert onto a plate, and serve. Arrange the vegetables and pork sauce on the side.