Remove the skin from the pork belly and cut it into 3cm chunks. Slice the onions and cut the carrots into pieces.
In a skillet, heat 1 tbsp of oil, add the pork belly, and pan-fry until both sides are golden brown. Add the onions, carrots, and all the seasonings, then reduce the heat and simmer for about 15 minutes.
Add the sliced chili peppers and chopped scallions, increase the heat to reduce the sauce until thickened. Serve when the dish reaches a rich consistency.
