Adam Liaw

Ingredients

• 1 bunch chrysanthemum leaves (tong hao in Chinese, shungiku in Japanese), picked
• 1 cucumber, peeled at intervals and thinly sliced on a steep diagonal
• 3 thick spring onions, thinly sliced on a steep diagonal
• 150 g thinly sliced pork belly
• 2 tsp sesame oil
• 2 tbsp olive oil
• Pickled onion dressing base (makes extra)
• 1 small brown onion, very finely grated
• 4 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 tbsp sugar