Korean-Style Pork Belly Recipe - Great British Chefs

Ingredients

• 400g of bird's eye chillies
• 5cm of fresh ginger, peeled
• 1 garlic bulb, cloves peeled
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 shallots, peeled
• 2 chipotle chillies
• 1 tsp pink peppercorns
• 1/2 tsp white peppercorns
• 50g of salt
• 1/4 cucumber, peeled, deseeded and finely diced
• 25g of rice vinegar
• 50g of sugar
• 50g of water
• 1 star anise
• 4 black peppercorns
• 400g of pork belly
• 1 small piece of kombu, or 6 tbsp of kombu powder or dashi
• 6 tbsp of mirin
• 4 tbsp of light soy sauce
• 6 tbsp of caster sugar
• 1/2 cucumber, peeled and deseeded
• salt
• lemon juice
• 200g of light soy sauce
• 60g of water
• 220g of brown sugar
• 60g of mirin
• 2 tbsp of sesame oil
• 1 tbsp of rice wine vinegar
• 1 pinch of freshly ground black pepper
• 1 dried bird's eye chilli
• 1cm of fresh ginger, peeled and grated
• 6 garlic cloves, peeled and grated
• 1 bunch of spring onions, finely chopped
• borage flowers
• 1 fresh corn on the cob, kernels sliced off the cob
• 1 large spring onion, finely sliced
• extra virgin rapeseed oil
• apple cider vinegar