Steps

1. Finely chop 8cm of scallions.
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2. Add 1.5 tbsp Soy Sauce, 1.5 tbsp Vinegar, 2 tsp Sugar, 1/2 tsp Grated Ginger, 1/2 tsp Grated Garlic, 1 tsp Sesame Oil, and 1 tsp White Sesame Seeds to the chopped scallions and mix well. (Here's the trick!) Using fresh garlic and ginger will result in a more flavorful sauce.
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3. Remove the stems and seeds from 3 bell peppers, and cut them lengthwise into 2-4 pieces according to their size. (Here's the trick!) Changing the cutting method based on the size of the bell pepper makes them easier to wrap with meat.
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4. Season 150g of thinly sliced pork belly with salt and pepper to taste, and lightly dust with all-purpose flour (as needed). (Here's the trick!) Lightly dusting with flour first helps the bell pepper and meat adhere better.
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5. Tightly wrap the cut bell peppers with pork, and then lightly dust the entire piece again with all-purpose flour (as needed). (Here's the trick!) Wrapping tightly prevents the meat from peeling off while cooking.
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6. Heat vegetable oil (as needed) in a frying pan over medium heat.
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7. Place the pork-wrapped bell peppers seam-side down in the frying pan and cook until browned. (Here's the trick!) Starting by cooking the seam side prevents the meat from peeling off.
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8. Flip and cook until all sides are browned.
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9. Reduce the heat to low, add 1 tbsp of water (amount not specified in ingredients), cover, and steam for about 2 minutes.
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10. After 2 minutes, remove the lid, check if the meat is cooked through, and lightly evaporate any remaining moisture.
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11. Arrange the cooked pork-wrapped bell peppers on a plate and generously drizzle with the prepared scallion sauce. (Here's the trick!) Garnishing with shredded chili peppers, etc., can add a colorful touch.
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