400g cucumber
10g salt
12g mint
300g rice vinegar
100ml water
120g granulated sugar
30g chunk of fresh ginger, peeled & finely sliced
40ml sesame oil
6g curry powder
6g turmeric
5g Sichuan peppercorns
2.5g dried chili flakes
1.5 medium-sized red chilis, halved and deseeded, then finely sliced
500ml apple juice
50ml apple cider vinegar
50g caster sugar
100g demerara sugar
1/2 cinnamon stick
6 cloves
1 bay leaf
Few sprigs of thyme
Large pinch of smoked paprika
Pinch of Cayenne pepper and chili flakes
Large pinch of salt
Place all the ingredients together in a pan and reduce together on the stove until syrupy, then pass through a fine sieve.
Cut the cucumber into 0.5mm thick slices, put into a colander and toss with 10g of salt, then leave for two hours.
Lightly heat the rice vinegar with the sugar, salt, mint, ginger, fresh chili and spices, stirring to help the sugar and salt dissolve, then leave to cool.
Rinse the cucumber in water, drain and gently pat dry. Place into a bowl and add the seasoned vinegar. Heat the sesame oil in a small frying-pan and fry the peppercorns for about 10 seconds, then add the dried chili and cook for a further 5 seconds or so.
Pour this over the cucumber vinegar while it’s still hot and mix well. Leave to marinade for 2 days before using them.
Slices of pork belly
Apple glaze
Sear the pork belly until caramelized, season well, then add the glaze and serve with the pickled cucumber.
400g cucumber
10g salt
12g mint
300g rice vinegar
100ml water
120g granulated sugar
30g chunk of fresh ginger, peeled & finely sliced
40ml sesame oil
6g curry powder
6g turmeric
5g Sichuan peppercorns
2.5g dried chili flakes
1.5 medium-sized red chilis, halved and deseeded, then finely sliced
500ml apple juice
50ml apple cider vinegar
50g caster sugar
100g demerara sugar
1/2 cinnamon stick
6 cloves
1 bay leaf
Few sprigs of thyme
Large pinch of smoked paprika
Pinch of Cayenne pepper and chili flakes
Large pinch of salt
Place all the ingredients together in a pan and reduce together on the stove until syrupy, then pass through a fine sieve.
Cut the cucumber into 0.5mm thick slices, put into a colander and toss with 10g of salt, then leave for two hours.
Lightly heat the rice vinegar with the sugar, salt, mint, ginger, fresh chili and spices, stirring to help the sugar and salt dissolve, then leave to cool.
Rinse the cucumber in water, drain and gently pat dry. Place into a bowl and add the seasoned vinegar. Heat the sesame oil in a small frying-pan and fry the peppercorns for about 10 seconds, then add the dried chili and cook for a further 5 seconds or so.
Pour this over the cucumber vinegar while it’s still hot and mix well. Leave to marinade for 2 days before using them.
Slices of pork belly
Apple glaze
Sear the pork belly until caramelized, season well, then add the glaze and serve with the pickled cucumber.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.