Rinse the pork belly. Bring a pot of water to a boil with a pinch of salt and 1 tablespoon vinegar. Add the pork belly, skin side down, to help the skin soften faster. Boil for about 10 minutes, then remove and let drain. Lightly score the pork skin with a knife or poke it with a fork.

Sprinkle a little salt and lemon juice over the skin and rub it in evenly. Cut the pork into pieces. Mix all the seasoning powders together and rub them onto the meat side only, not the skin.

Rub the seasonings evenly onto the meat and let it marinate for about 10 minutes. Before frying, sprinkle cornstarch over the meat and rub it in. Reserve 1 tablespoon of cornstarch to add to the oil to help prevent splattering when frying.

Place each piece of pork into the hot oil, skin side down first. Then flip to fry all sides evenly. In a small bowl, mix the fish sauce, sugar, water, chili sauce, and stir until the sugar dissolves.

Sauté the minced green onions, garlic, and chili peppers in a pan with oil until fragrant. Add the fried pork and the fish sauce mixture, bring to a boil, and turn the pork to coat evenly with the sauce. When the sauce is absorbed, turn off the heat.

Serve with salad greens and enjoy with rice or noodles.