Stir-fried savoury pork belly and tripe

With the leftover pork tripe after our family's Steamboat, I've decided to cook this savoury dish which I've missed for quite a while.  This time round I've decided to stir-fry it with slices of pork belly.  For those who likes ginger, more can be added to boost up the dish.

Ingredients:

Pork tripe (cooked, cut into bite-size slices)

Pork belly (cut into thin slices)

1 red chilli (sliced)

1/2 onion (sliced)

2 shallots (chopped)

3 pip garlic (chopped)

1 thumb-size ginger (sliced thinly)

Water

2 tbsp cooking oil

Seasoning:

3 tbsp light soya sauce

1 tbsp dark soya sauce

Dash of grounded pepper

Salt (to taste)

Methods:

1. In a heated wok, add oil, saute shallots and garlic till fragrant.
2. Add in onion and chilli, quick stir then add in the pork belly and fry until the colour turns to pale.
3. Put in the pork tripe, stir to mix, then add in light and dark soya sauce, stir till well combined.
4. Add enough water and continue to cook while stirring constantly to let the pork belly and tripe to cook evenly.
5. Add more water if needed during cooking. Taste for correct seasoning and add salt if necessary.
6. Once the dish is done sprinkle a dash of pepper, stir to mix, off the heat and serve with a plate of hot rice.