Steps

1. Smash the garlic.
   🕒 02:35
2. Peel the smashed garlic.
   🕒 02:48
3. Mince the garlic.
   🕒 02:53
4. Cut off both ends of the cucumbers.
   🕒 04:19
5. Place 4 cucumbers (360g) into a storage bag.
   🕒 04:44
6. Smash the cucumbers with a bottle (e.g., dashi bottle). 【Pro Tip!】 Smashing the cucumbers creates an uneven surface, allowing the salt to soak in more easily.
   🕒 05:04
7. Add 2/3 tsp salt to the bag, remove the air, seal the bag, and massage well.
   🕒 05:16
8. Let the massaged cucumbers sit at room temperature for a while.
   🕒 06:08
9. Squeeze the cucumbers inside the bag to thoroughly drain excess water. 【Pro Tip!】 It's important to squeeze out all the water, as any remaining moisture will dilute the flavor.
   🕒 06:29
10. Add minced garlic 15g, soy sauce 2 tbsp, vinegar 1 tbsp, MSG(Ajinomoto) (MSG) 12 shakes, and sesame oil 1 tbsp to the bag with the squeezed cucumbers, and massage well until everything is combined.
    🕒 08:08
11. Thoroughly remove the air from the bag, seal it, and marinate for 10-20 minutes to complete the "Addictive Garlic Cucumber".
    🕒 09:08
12. Peel about 60-70% of the skin from 2 cucumbers (200g) using a peeler. 【Pro Tip!】 Cucumber skin can have a grassy taste, so peeling it makes stir-fries more delicious.
    🕒 11:04
13. Slice the peeled cucumbers diagonally.
    🕒 11:50
14. Season thinly sliced pork 150g with salt and pepper.
    🕒 12:41
15. Heat sesame oil 1 tbsp in a frying pan, then stir-fry the seasoned thinly sliced pork.
    🕒 13:03
16. Once the pork is cooked, add the diagonally sliced cucumbers and stir-fry.
    🕒 14:05
17. Add chicken stock powder 1 tsp, black pepper, and oyster sauce 1 tsp, then stir-fry well to combine, completing "Pork-Q".
    🕒 15:22
18. Serve on a plate. 【Pro Tip!】 When plating, arrange the green and white parts of the cucumber alternately to create visual contrast and make it look more appealing.
    🕒 17:18