Step 1

In a medium-sized pot, add 1 pound lean pork belly, 6 cups cold water, 5 slices ginger, 1 star anise pod, 2 tablespoons Shaoxing wine, 2 whole scallions and 1 teaspoon whole Sichuan peppercorns. Bring it to a boil, then reduce to a simmer for 30-40 minutes until the meat is fork tender. Transfer the pork belly to a plate to cool, reserving ⅓ cup of the water you used to poach the pork. Remember to cover the pork belly with an overturned plate or bowl to prevent it from drying out.

Step 2

While the pork belly is cooling, make the sauce in a heatproof bowl by adding 10 cloves of minced garlic, 3 slices of minced ginger, the white part of 1 scallion, finely chopped, 2 tablespoons red chili flakes, and 1 teaspoon Sichuan peppercorn powder.

Step 3

Now heat ⅓ cup oil to 225 degrees F, and pour it over the spices (especially the red chili flakes so you get that nice red color). Mix well before adding 3½ tablespoons light soy sauce, 1 tablespoon black vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and 1 tablespoon sesame paste (optional). Stir until well-combined. Set aside.

Step 4

Julienne the cucumber, and arrange at the bottom of your serving plate. Once the pork belly is cool enough to handle, thinly slice it and arrange the slices neatly on the plate. Before serving, add the ⅓ cup of pork stock (from boiling the pork belly) to the sauce (warm or at room temperature is fine), and stir in 1 tablespoon toasted sesame seeds. Pour the finished sauce evenly over the pork, sprinkle with the green parts of the scallion, and serve.