Start by slicing the cabbage into strips, julienning the carrot, and cutting the pork belly into thin strips. Set them aside.

Heat the cooking oil in a large pan over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and the garlic is fragrant.

Add the sliced pork belly to the pan. Stir-fry for about 5-7 minutes, or until the pork turns golden brown and the fat has rendered. Stir occasionally to ensure even cooking.

Pour in the soy sauce and oyster sauce. Stir well to coat the pork with the sauces.

Pour in 1/2 cup of water. Bring to a simmer, then lower the heat. Let it cook for 10 minutes to allow the pork to tenderize.

Add the julienned carrots first, and cook for 2-3 minutes. Then, add the sliced cabbage. Stir everything together and cook until the cabbage is slightly wilted but still crisp, about 3-4 minutes.

Season with salt and pepper to taste. Once the vegetables are cooked to your liking, remove the pan from heat.

Serve hot as a side dish or as a main dish with steamed rice.