Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the pork pieces, dried small red chillies plus the sauce and stir-fry for 10 minutes on medium to high heat.
Then add in 1 ½ cup of water, cover with a wok lid and bring to a rolling boil, then turn the heat down to low and let the pork simmer for 1 hour or until pork is soft and tender. Stirring occasionally.
Once the pork is soft and tender, add in the fermented mustard green and bring to a boil again. Then simmer for another 10 minutes.