Prep the Pork: Air fry the pork belly for 20 minutes at 200°C, then lower to 175°C for another 20 minutes. (Remember to marinate the pork overnight for best results!)

Soak the Noodles: Soak the vermicelli noodles in boiling water until softened, then drain.

Make the Sauce: In a bowl, combine the Chinese cooking wine, oyster sauce, soy sauce, and cracked pepper.

Prepare the Meats: Cut the cooked pork and chicken into bite-sized pieces.

Slice Veggies: Thinly slice the onion and capsicum.

Mince Garlic: Mince the garlic cloves.

Heat the Wok: Add a little oil to a hot wok, then add the chicken, onions, and minced garlic. Stir-fry for a couple of minutes until fragrant.

Add Pork: Toss in the pork and stir-fry for an additional minute.

Add Sauce: Pour in the sauce mixture, stirring to coat everything evenly, and cook for one minute.

Incorporate Noodles: Add the capsicum and noodles to the wok, tossing everything together. Sprinkle in the curry powder and chilli flakes, mixing well.

Finish with Sprouts: Finally, add the bean sprouts and cook for another 1-2 minutes until everything is heated through.

Serve: Plate the dish and top with fried onion and a few bean sprouts for garnish.