Step 1

To a large pot set over high heat, add the pork belly, scallions, and ginger; cover with water and bring to a boil. Cover with a lid, turn the heat to medium, and simmer until the pork begins to change color, about 5 minutes. Remove from heat and leave the pork in the pot until the thickest part of the meat reads 145°F on an instant-read thermometer, 10–15 minutes. Transfer to a colander to drain and briefly rinse the pork, then set aside to cool to room temperature. Remove and discard the ginger and scallions.

Step 2

Make the sauce: In a small bowl, whisk together the soy paste, sugar, garlic, and 2 tablespoons of water until the sugar is fully dissolved. Stir in the sesame oil and chili crisp, add more water and sugar to taste and set aside. (The sauce can be stored for up to 2 weeks in the refrigerator.)

Step 3

On a serving platter, arrange the cucumber in a flat layer. Thinly slice the pork and fan it over the cucumber, then pour the sauce evenly over the pork. Garnish with more garlic and serve.