Korean-style pork belly with charred cucumber and sweetcorn
by Nina Matsunaga

Ingredients

Fruit & Vegetables

  • 400g of bird's eye chillies
  • 1 garlic bulb, cloves peeled
  • 2 shallots, peeled
  • 1/4 cucumber, peeled, deseeded and finely diced
  • 1/2 cucumber, peeled and deseeded
  • lemon juice
  • 6 garlic cloves, peeled and grated
  • 1 bunch of spring onions, finely chopped
  • 1 fresh corn on the cob, kernels sliced off the cob

Salad & Fresh Herbs

  • 5cm of fresh ginger, peeled
  • 1 tsp coriander seeds
  • 1cm of fresh ginger, peeled and grated
  • borage flowers
  • 1 large spring onion, finely sliced

Spices & Dried Herbs

  • 1 tsp cumin seeds
  • 1 tsp pink peppercorns
  • 1/2 tsp white peppercorns
  • 1 star anise
  • 1 pinch of freshly ground black pepper
  • 1 dried bird's eye chilli

Store Cupboard

  • 2 chipotle chillies
  • 50g of salt
  • 50g of sugar
  • 4 black peppercorns
  • 6 tbsp of caster sugar
  • salt
  • 220g of brown sugar
  • salt

Oils & Vinegars

  • 25g of rice vinegar
  • 2 tbsp of sesame oil
  • 1 tbsp of rice wine vinegar
  • extra virgin rapeseed oil
  • apple cider vinegar

Beverages

  • 50g of water
  • 6 tbsp of mirin
  • 60g of water
  • 60g of mirin

Fresh Meat

  • 400g of pork belly

Speciality Ingredients

  • 1 small piece of kombu, or 6 tbsp of kombu powder or dashi

Cooking Sauces

  • 4 tbsp of light soy sauce
  • 200g of light soy sauce