Twice cooked pork with pickled cucumber

Ingredients

For the pork

• 300g/10½oz fatty pork belly, skin on

• 2 tbsp groundnut oil

• 1 tbsp Shaoxing rice wine (or dry sherry)

• 1 tbsp chilli bean paste

• 1 tbsp yellow bean sauce

• 1 tbsp fermented black beans, rinsed and crushed

• 1 spring onion (or baby leek), sliced on the diagonal into julienne strips

• 1 tsp dark soy sauce

• 1 tsp light soy sauce

• pinch sugar

• sea salt and freshly ground white pepper

For the pickled cucumber

• 1 garlic clove, minced

• 2 pinches caster sugar

• 1 tbsp Chinese clear rice vinegar or cider vinegar

• 1 tsp chilli bean paste

• 1 tsp chilli oil

• 1 tbsp toasted sesame oil

• 4 small cucumbers, sliced in half lengthways, de-seeded, each half cut into long wedges and then sliced into 1cm/½in pieces

• 1 fresh red chilli, de-seeded and cut into small strips

To serve

• 300g/10½oz jasmine rice, steamed