Sliced Pork Belly with spicy Chili Oil Sauce

Slice the ginger, cut the scallion, and chop the coriander leaves. Combine the chili powder, chili flakes, and sesame seeds in a heatproof bowl.

In a saucepan, combine the scallion, sliced ginger, bay leaves, cinnamon stick, star anise, and coriander leaves with the cooking oil. Heat the oil and reduce to medium-low heat once it starts bubbling. When the ginger begins to wither and turns golden brown, immediately turn off the heat.

Carefully pour the hot oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the oil is bubbling, add the sugar, stirring constantly with a spoon or chopsticks to allow the chili flakes and spices to absorb the flavor of the hot oil.

The oil is now ready to use. Its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.

Place the thoroughly cleaned pork belly in a pot with just enough water to cover it. Add salt to the water and cover the pot. Bring it to a boil over high heat, then reduce the heat to medium-low and simmer until cooked.

Remove the pork from the saucepan and let it cool. Cover with plastic wrap and keep in the freezer for one hour. This will make it easier to cut into thin, even slices.

Combine all the dipping sauce ingredients in a bowl and mix well. Set aside.

Slice the cooled pork belly into small pieces. Carefully slice the cucumber with a vegetable peeler.

Arrange the cucumber slices on a serving plate, then place the pork slices over the cucumber. Drizzle some dipping sauce on top of the meat or enjoy it by dipping it into the sauce.