Saute the onion, garlic, ginger and chilies just until fragrant.
Add the snow peas, zucchini and bell pepper. Season with a little salt, pepper and sugar. Stir fry for half a minute.
Add a splash of rice wine. Cook, tossing occasionally, until the wine has evaporated (the steam that the wine creates will cook the vegetables; the deep flavors of the wine will give them a richer taste).
Add the crispy roast pork belly slices.
Drizzle in the soy sauce.
Stir fry just until the meat is heated through.
Transfer to a serving platter. Drizzle with a little sesame seed oil. Sprinkle with toasted sesame seeds. Serve at once.