Instructions
step 1
Add the pork belly, green onions, and ginger to a large pot over high heat. Cover with water and bring to a boil. Cover, reduce heat to medium, and simmer until pork begins to change color, about 5 minutes. Remove from the heat and let stand in the pot for 10 to 15 minutes, until the thickest part of the meat registers 145°F on a thermometer. Transfer to a colander, wash the pork, and let cool to room temperature. Remove the ginger and green onion and discard.
Step 2
Make the sauce: In a small bowl, mix together the soy sauce paste, sugar, garlic, and 2 tablespoons water until the sugar is completely dissolved. Stir in the sesame oil and chilli crisps, add water and sugar to taste, and set aside. (The sauce can be stored in the refrigerator for about 2 weeks.)
Step 3
Arrange the cucumbers evenly on a plate. Slice the pork thinly and spread it over the cucumbers, then pour the sauce evenly over the pork. Garnish with more garlic and enjoy.