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After making Hollowlegs'
Braised Pork Belly & Cucumber Salad recipe, which I wrote about in my previous post, I made this cucumber salad.
My version of the salad ended up fiery hot because of the amount of pepper I added and because I had a smallish cucumber.
However, it was still tasty and I enjoyed the hot-and-sour zing to it.
I made a bit of a mistake when I was buying the ingredients for the salad so I didn't have rice vinegar, yellow bean paste or Sichuan pepper. I used Shaoxing rice wine and Chinese five spice as substitutes.
I would definitely make it again, but use either a bigger cucumber or half the amount of pepper.
I ate it with the pork leftovers.