3 pork bellies: approx. 3 inches wide, 2 inches high and 8-10 inches long
Heat 1 Tbl of olive, canola or vegetable oil in a cast iron pan over high heat
In a large bowl combine, make a rub:
2 Tbl sesame oil
2 Tbl kosher salt
2 Tbl garlic powder
1/4 tsp cayenne pepper
1/2 tsp fennel powder
Rub on pork bellies and place fat side down in the pan.
Sear on all sides. Fat will render from the pork bellies. Once all sides are seared, remove pork bellies from pan and drain excess fat.
Put the pork bellies back in the pan and deglaze the pan with 3/4 C of saki.
Add the following to the pan:
6 whole star anise
3 C of chicken broth
Cover pan with aluminum foil and place in the oven at 425 F for one hour.
1 European cucumber
Apple cider and Rice vinegar- enough to cover the cucumber
1 clove fresh garlic, chopped
1/2 tsp Kosher salt
1 tsp sugar
Leave skin on and slice thin as you can 1/8 -1/16 inch into chips. Place in bowl and cover with vinegar and spices. Refrigerate to marinate for at least 4 hours