Steps

1. Slice 10g garlic.
   🕒 02:51
2. Remove the seeds and pith from 2 red chili peppers. (If you don't like spicy food, it's good to remove them.)
   🕒 03:50
3. Cut 1 cucumber (90-100g) in half lengthwise, then slice thinly diagonally. TIP: Slicing it thinly makes it easier to mix with the pasta.
   🕒 04:54
4. Sprinkle a pinch of Aji-Shio over the sliced cucumber and gently massage.
   🕒 05:34
5. Cut 60g pork belly into small pieces.
   🕒 06:34
6. Boil water for cooking pasta.
   🕒 07:16
7. Heat 1 tbsp olive oil in a frying pan over medium heat and sauté the garlic.
   🕒 07:53
8. When the garlic sizzles and becomes fragrant, add the pork belly.
   🕒 08:26
9. Lightly sprinkle salt over the pork belly and fry until crispy.
   🕒 08:42
10. Add the red chili peppers and stir-fry.
    🕒 09:22
11. Add the cucumber and stir-fry.
    🕒 10:11
12. Once the cucumber is cooked, turn off the heat once.
    🕒 10:48
13. Add salt to taste to the boiling water and cook 100g of 1.5mm pasta al dente, 1 minute shorter than the package directions (e.g., 4.5 minutes).
    🕒 10:50
14. Add 1 ladleful of pasta cooking water to the frying pan (where the heat was off), turn on the heat, and add 2/3 tsp chicken stock powder.
    🕒 13:22
15. Add the al dente pasta to the frying pan without draining, and mix well with the sauce and ingredients.
    🕒 13:53
16. Finally, add 1/2 tbsp olive oil and mix well to emulsify. TIP: Emulsifying (mantecatura) with olive oil helps the sauce coat the pasta beautifully.
    🕒 14:26