For the hot sauce, Roast Peppers in a hot cast iron skillet. Remove and place in a mortar and pestle. Add salt, brown sugar, and garlic clove and grind to a paste. Add vinegar and adjust flavor.
For the pig skin noodles, scrape off the fat until pig skin is opaque but translucen, then air-dry pig skin and cut into rectangular shape. Liberally apply cure mix (1 cup Kosher, coarse salt; 1/2 cup sugar; 2 tbsp chili flakes) to both sides, then roll tightly and vacuum seal. Hold in freezer for 24 hours, then remove and slice on meat slicer and cook in broth.
For the rest of the bowl, bring clarified pork stock to a simmer. Add Blue Crabs, ginger, garlic, and roe. Cover and let simmer for 5 min. Remove lid, add jowls, shrimp, lily flowers, wood ear mushrooms, pig skin noodles, and tatsoi. Let simmer for another 3 mins.
To complete the dish, divide into four bowls equally. Garnish with scallions and add hot sauce to desired taste.