Add garlic, onion and soy beans into the food processor, then blend them into a paste.
Add oil and fry paste in a medium-heated pot.
Add chicken stock, soy sauce, pork belly and softened beancurd skin into pot.
Increase heat to bring the gravy into a boil.
Cover gravy with parchment or baking paper while it simmers for 1.5 hours.
Next, add mushrooms, cabbage, chilli, salt, pepper and chopped coriander.
Cook for another 20 minutes approximately, or till pork becomes tender.
Garnish with coriander leaves and serve with rice or steamed potato.