Crispy Pork Belly Pancakes with Cucumber Kimchi and Nuoc Cham

Name: Crispy Pork Belly Pancakes with Cucumber Kimchi and Nuoc Cham
Yield: Serves about 12
Cuisine: Asia
Ingredients: 150 g (5½ oz) salt; ½ bunch spring onions (scallions), thinly sliced; 2 tablespoons sesame seeds; 35 g (1¼ oz) Chinese five-spice; 2½ tablespoons caster (superfine) sugar; 30 g (1 oz) bicarbonate of soda (baking soda); ½ tablespoon chilli oil; sprigs of coriander (cilantro), Vietnamese mint, Thai basil and round leaf mint; ½ onion, thinly sliced; 1 piece of pork belly, around 5 kg (11 lb 4 oz); 2 tablespoons rice wine vinegar; Peking duck pancake wrappers; 4 tablespoons Korean chilli powder; 2 tablespoons fish sauce; 2½ tablespoons sugar; 3 tablespoons sesame oil; 1 tablespoon finely grated garlic; 1 small long red chilli, very finely chopped; 1 kg (2 lb 4 oz) salted cucumber (Essentials)

Preparation info

Serves about
12

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

This is a really cool dish because it embodies what the food at Ms G’s is all about: it’s a combination of different Asian cuisines combined to create something else. This recipe is our kind-of ‘Peking duck’ dish: the components are all there... crisp, tasty meat, the freshness of a salad element, a potent sauce... all wrapped up in those super-addictive pancakes. It’s Chinese, Korean and Vietnamese all in the one bite. The gel was created because nuoc cham (while flavour-wise works perfect