Steps

1. Trim the ends off the cucumbers and cut them in half lengthwise.
   🕒 01:14
2. Slice the cucumbers thinly lengthwise using a mandoline slicer and place them in a bowl. [Key Tip!] Slicing the cucumbers long and thin helps maintain their crispness and allows them to absorb the dressing well.
   🕒 01:46
3. Add 2 pinches of salt and 2 pinches of sugar to the sliced cucumbers in the bowl and knead them thoroughly.
   🕒 03:45
4. After kneading the cucumbers, let them sit for 10 minutes. [Key Tip!] Letting them sit for 10 minutes allows excess water to drain, preventing a diluted flavor and keeping them delicious for meal prep.
   🕒 04:58
5. Boil plenty of water in a pot for cooking the pork.
   🕒 05:07
6. Make a lengthwise cut into the base of the myoga, then make horizontal cuts about halfway down from the top, and finally, finely julienne from the end. [Key Tip!] Cutting the base prevents the myoga from staying in one piece. Finely slicing them makes them less overpowering and easier to eat.
   🕒 05:23
7. Place the julienned myoga in a separate container from the cucumbers.
   🕒 07:00
8. In a large bowl, combine 3 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp reduced sodium chicken bouillon powder, and 1 tbsp sesame oil. Stir briefly to make the dressing.
   🕒 07:22
9. Prepare 2 tbsp toasted sesame seeds.
   🕒 08:24
10. Cut the pork belly into bite-sized pieces with scissors. [Key Tip!] Cutting them small is key for easy eating with the vegetables. Pork belly is recommended for meal prep.
    🕒 08:36
11. Reduce the boiling water to a very low simmer, just enough for gentle ripples, and add 200-220g of pork belly. Stir to separate the slices and cook slowly until the pink color disappears. [Key Tip!] Slow cooking over low heat prevents the pork from becoming tough and keeps it juicy even after some time.
    🕒 09:52
12. Drain the cooked pork in a colander and thoroughly remove excess water. [Key Tip!] Draining the cooking liquid well prevents the dressing from becoming diluted and the flavor from being compromised.
    🕒 11:01
13. Add the hot, drained pork to the bowl with the prepared dressing and mix to coat evenly. [Key Tip!] Marinating the hot pork immediately prevents moisture loss, keeping it from drying out over time and allowing the flavors to penetrate better.
    🕒 11:47
14. Squeeze the 10-minute-rested cucumbers firmly by hand to remove excess water, then add them to the bowl with the pork.
    🕒 13:07
15. Gently break apart the cucumbers and mix them with the pork and dressing to combine evenly.
    🕒 13:59
16. Add the cut myoga and 2 tbsp toasted sesame seeds, lightly crushed by hand, to the bowl of pork and cucumbers. Mix to combine. [Key Tip!] Crushing the sesame seeds releases their aroma, and adding the myoga last enhances its refreshing quality.
    🕒 14:36
17. Once everything is well combined, it is ready.
    🕒 15:45
18. When plating, arranging the salad with a bit of height will make it look more visually appealing and vibrant.
    🕒 16:09