Place 500g pork belly in a pot with water, 50g ginger, 60g scallion, 2g star anise, 5g Sichuan peppercorns, and 50g Shaoxing wine.
Simmer the pork for 30 minutes until cooked through, then remove and chill in ice water before slicing thinly.
Slice 150g cucumber into thin strips and lightly salt them to draw out excess moisture, then drain well.
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