Ingredients
250 g (about 1/2 lb) pork belly, half a carrot, half a cucumber, half a green chili pepper, half a red chili pepper, and 2 sprigs of cilantro.
Seasonings
1 tablespoon each of seafood soy sauce and aged vinegar, half a scallion, 3 slices of ginger, and 4 cloves of garlic.
Instructions
1. Rinse the pork belly clean under cold water, then slice it thinly.
2. Place scallion segments and garlic slices in a pot with water halfway up; once boiling, add the pork belly and blanch until it changes color, then remove and rinse off any scum.
3. Julienne the green and red chili peppers, scallions, and ginger; peel and thinly slice the carrot and cucumber; trim the roots from the cilantro and wash it; mince the garlic.
4. Mix the shredded green and red bell peppers, ginger, and garlic together, then add soy sauce and aged vinegar to make a dipping sauce; wrap the carrot and cucumber slices in the pork belly slices, roll them up, and serve with the dipping sauce.