Stir-fried Cucumber with Pork Belly

Steps

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1. 1
   Separate the pork belly slices and season with salt, sugar, white pepper, sake and soy sauce. Mix thoroughly until the liquid is absorbed, then add a touch of sesame oil. Cover and let marinate.
   ▶ ≈0:15
2. 2
   Use a meat mallet to crack the cucumbers open, which helps them absorb flavour faster. Cut into bite-sized pieces.
   ▶ ≈0:56
3. 3
   Place the cucumber pieces in a bowl, add salt and sugar, vacuum-seal or shake vigorously to dissolve the seasonings. Let sit until the cucumbers release their liquid.
   ▶ ≈1:16
4. 4
   Mince the garlic, slice the chilli, and chop the cilantro stems. Set aside.
   ▶ ≈1:39
5. 5
   When the cucumber has marinated, drain off the excess liquid and taste to check the seasoning.
   ▶ ≈2:06
6. 6
   Beat two eggs with a splash of milk and mix well.
   ▶ ≈2:17
7. 7
   Heat a wok on medium heat for about 90 seconds, add olive oil, pour in the egg mixture, reduce heat to medium-low. When the eggs start to set, remove from heat and transfer to a plate.
   ▶ ≈2:46
8. 8
   Heat the same wok on medium heat for about 90 seconds, add oil, then place the pork slices and use chopsticks to spread them out. Cook until the surface is golden and crispy, adding more white pepper if desired.
   ▶ ≈3:07
9. 9
   Add soy sauce and sake (or water), stir to combine and absorb the flavours.
   ▶ ≈3:42
10. 10
    Add the minced garlic and chilli, stirring to release their aromas.
    ▶ ≈3:57
11. 11
    Return the eggs to the wok and gently stir through. Do not overcook.
    ▶ ≈4:05
12. 12
    Add the marinated cucumbers and stir gently to maintain their crisp texture. Do not overcook.
    ▶ ≈4:11
13. 13
    Add the cilantro stems, stir to combine, and remove from heat. Squeeze lemon juice (or add vinegar) to finish, adding a bright acidity that whets the appetite.
    ▶ ≈4:20