Side Dish: China – 拍黄瓜与白萝卜配黑醋芝麻脆 ▶ Pai Huang Gua Yu Bai Luo Bo Pei Hei Cu Zhi Ma Cui (Smacked Cucumber and Daikon with Black Vinegar-Sesame Crunch)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

4 Persian cucumbers (or 2 small English cucumbers)
1 cup (120 g) daikon radish, peeled and thinly sliced into half-moons
1 tsp kosher salt
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) Chinkiang black vinegar (or balsamic as a substitute)
1 tbsp (15 ml) low-sodium soy sauce
1 tsp sugar or honey
1 tsp finely grated fresh ginger
1 small garlic clove, finely grated
1 to 2 tsp chili crisp or chili oil, to taste
1 tsp toasted sesame oil
2 tbsp (18 g) toasted sesame seeds
2 tbsp (12 g) thinly sliced scallions
2 tbsp (8 g) cilantro leaves, roughly chopped
Optional: 2 tbsp (30 g) crushed roasted peanuts

Instructions

Smack the cucumbers lightly with the flat side of a chef’s knife or rolling pin until they split and crack. Trim ends, scrape out large seeds if using English cucumbers, and cut into 1 to 1.5-inch chunks.
Place cucumber chunks in a bowl, sprinkle with kosher salt, toss, and let stand 10 minutes to draw out excess moisture. Add the sliced daikon for the last 5 minutes to lightly season.
Rinse cucumbers and daikon briefly under cold water, drain well, and pat dry with paper towels.
In a large bowl, whisk together rice vinegar, black vinegar, soy sauce, sugar (or honey), grated ginger, garlic, chili crisp (or chili oil), and toasted sesame oil until dissolved and emulsified.
Add cucumbers and daikon to the dressing and toss to coat. Let sit 5 to 10 minutes to absorb flavors.
Just before serving, toss in toasted sesame seeds, scallions, and cilantro. Sprinkle with crushed roasted peanuts if using. Serve chilled or at cool room temperature alongside the pork belly.