The first step of this recipe is to braise the pork; this can be done a couple of hours or even better up to a few days in advance to give the skin some time to dry for a great crunchy texture.
To braise the pork bring the stock to boil in a wide sauce pot with the ginger, green onions, light soy & white pepper, bring to the boil and gently place the whole pork belly into the seasoned stock skin side down and insure it is completely submerged and allow to return to the boil.
Once the stock has returned to the boil turn the heat down to a low simmer and cook for a further 1.5 hours till the skin and meat are soft. Remove from the liquid and let cool on a wine rack then refrigerate till needed. Save some of the pork braising liquid for the stir fry.
Stir-fry paste: This will make enough paste for a few dinners or this can be used as a nice condiment for other meats or seafood so just keep it in the fridge as a secret weapon for your next meal.
To make the stir-fry paste blitz the garlic, red onion, and tomato in food processor. Heat the canola oil in a medium pot and cook out garlic mixture and chili flakes for around 20 minutes on a low heat until garlic and onion are cooked through and the oil should start to separate and turn a deep red color. Add dashi, honey, and sesame oil then stir well.
Cool and store in an airtight container for 2 weeks.
To make the stir-fry: Dice the cold pork belly into 1cm cubes. Peel the jicama and cut into thick matchsticks. Chop the garlic chives into 5cm lengths.
Heat a wok to a high heat and add the canola oil. Stir-fry the diced pork for 3 to 4 minutes till slightly crispy and starting to caramelize.
Reduce to a medium heat then add 3 large tablespoons of stir-fry paste and cook for a further minute stirring and tossing. Stir in the soy sauce & oyster sauce and ½ a cup of pork braising liquid then turn the heat back up to high.
Add the jicama and garlic chives and cook for another minute till the sauce is a nice glaze consistency. Serve immediately with steamed jasmine rice.