Boil bok choy in salted water, and cut in half. Thin slice the white part of the green onion and drench in water. Mince the garlic and set aside.
Pierce the pork belly entirely with a work and cut the edges to prevent curling. Put the pork belly in a Ziploc bag and add in garlic, soy sauce, mirin, oyster sauce, Shaoxing wine, and five spice. Mix well by shaking the bag and rubbing the pork belly. Marinate for 15 minutes.
Take the pork belly from Step 2 out of the bag and place on plate. Cover the pork belly with a mixture of potato starch, flour, and curry powder. Heat the vegetable oil in a frying pan and fry the pork belly. Once the pork belly is fully cooked, remove any excess oil and cut to bite sizes.
Boil plenty of water in a pot and follow the package instructions to cook the ramen. Once the ramen is prepared in a bowl, finish by topping the ramen with the following: pork belly from Step 3, bok choy, and thinly sliced green onions, Enjoy!