Boil pork in 700ml water for 30 minutes, then drain and cool.
Chill the meat in the fridge for one hour to firm up.
Whisk garlic, sugar, vinegar, chilli paste, and oils in a bowl.
Marinate cucumbers in the dressing in the fridge for 20 minutes.
Mix fresh chilli strips into the chilled cucumbers.
Slice pork into 5mm pieces and brown in a hot oiled wok with rice wine.
Stir-fry chilli paste, yellow bean sauce, and black beans for one minute.
Add the spring onion and stir-fry briefly until mixed.
Stir in soy sauces and sugar, then season to taste.
Serve the pork over jasmine rice with pickles on the side.