Directions

To make

1. Fill a medium stock pot with water. Place pork belly and all the aromatics into a pot and bring to a boil. Reduce to low heat and simmer for 1 hour covered.
2. Remove pork from braising liquid and set aside to cool.
3. Slice to 5mm thick. Arrange sliced pork around a medium plate.
4. Place the julienned cucumber in the centre.
5. Cover with a larger plate and flip over.
6. To prepare the garlic sauce, place all the dry ingredients in a medium bowl. Heat up cooking oil until smoke arises and pour it over the dry ingredients.
7. Mix in light soy sauce, black vinegar and sesame oil.
8. Pour garlic sauce around the side of the pork belly.