Pork belly with chili garlic sauce is a great make-ahead appetizer. It's especially good for summertime because it's served cold and the chili help gets the appetite going.
Rinse the pork belly and pat dry.
Add pork belly, ginger slices, green onion pieces, and dried chili pepper in a pot. Fill the pot with water until pork belly is fully submerged. Place the pot over high heat and bring water to a boil.
Once the water is boiling, reduce heat to a simmer and cook the pork belly for 15 minutes. Turn off heat and leave the pot on the burner for another 10 minutes before removing the pork belly. Let pork belly cool completely (reaches room temperature), then slice the pork belly as thinly as possible width-wise. I find the pork belly easier to slice when you place it on the side, so the skin is either facing towards you or away from you.
To serve, you can use the chili garlic sauce as a dipping sauce or drizzle the sauce over the pork belly slices. Garnish the plate with cucumbers to help cleanse the palate and balance the spiciness.
To make the chili garlic sauce, combine all ingredients together and mix well.