Puncture the skin of the pork belly many times with something sharp like a sharp skewer.
Blanch the pork belly in boiling water for 10 minutes, then refresh in cold water for another 10 minutes.
Once cool, dry with paper towels.
For a second time, puncture the skin of the pork belly many times.
Cut a crosshatch pattern on the lean side of the pork belly (not the skin side) about 5 mm deep.
Combine the Tbsp salt, 2 tsp sugar, 1 tsp ground ginger, 1 tsp five spice, 1 tsp tahini, 1 tsp sesame oil, and 1 Tbsp wine.
Lay the pork belly skin side down in a tray filled with the cup of rice vinegar.
Rub the marinade into the lean side of the pork belly.
Cover with plastic wrap and refrigerate overnight (at least 8 hours).
Take the pork belly out of the vinegar and wipe the vinegar off of the pork belly skin with paper towels.
Put back in the refrigerator, uncovered, for another 2 hours to dry completely.
Preheat the oven to 225 degC.
Wrap the pork belly tightly in a double layer of foil with just the skin exposed.
Mix the egg white into the cup of salt then spread it out evenly over the pork skin, being careful none goes down the sides between the pork and foil. Ensure all the skin is covered. If 1 egg white is not enough to make a paste with the salt, add a little more water.
Roast in the oven for 1 hour at 225 degC.
Remove from the oven, remove the salt, and puncture more holes in the skin.
Broil for 30 minutes or until the pork skin is golden and crispy.
Remove from the oven, remove the foil, and let sit on a rack over a tray for an hour.
Skin side down, cut the pork belly into appropriate sized pieces, about 15mm thick.
To smash the cucumber, lay under some plastic wrap (to prevent splatter) and hit with a rolling pin or other heavy object. Don’t pulverize it, just flatten and break it up a bit.
Tear up the cucumber, removing seeds, and place in a colander.
Lay cut side down. Place the flat edge of a large knife on top of the cucumber and punch down lightly on it so that the cucumber breaks up a bit. The skin should crack and the seeds separate. Discard the seeds. Sprinkle with 2 tsp salt.
Place a bowl under the colander and allow the moisture to drain from the cucumber for 1 to 2 hours in the refrigerator.
To prepare the dressing, in a bowl combine the rice vinegar, 1 tsp salt, and 2 tsp sugar. Stir until the sugar and salt have dissolved.
Stir in the sesame oil, ginger juice, soy sauce, and crushed garlic.
One hour prior to serving, shake off any remaining liquid from the cucumber.
Drizzle with the dressing, add the dill leaves, and toss until well coated.
Garnish with sesame seeds. Cover with plastic wrap and return to the refrigerator until plating for the dressing flavours to penetrate the cucumber.
Remove and fibrous bit from inside the mussels
In a bowl, mix the ginger, garlic, fish sauce, spring onions, and coriander.
Add the mussels and toss to coat well with the marinade.
Cover with plastic wrap and place in the refrigerator for 1 to 2 hours.
Place 3/4 cup of the tempura flour in a bowl. Slowly add ice cold sparkling mineral water, whisking all the time, until you get a consistency of heavy cream.
Add the remaining 1/4 cup of tempura flour to another bowl.
Heat the oil in a frying pan.
Coat mussels in tempura flour, then in the tempura batter.
Fry until just golden.
Drain on paper towels.
Dice the red pepper and carrot.
Add the diced red pepper and carrot plus 3/4 of the kimchi to the dashi and simmer for 1 hour.
Strain the kimchi and other vegetables from the broth.
Add the remaining kimchi and the egg whites to a blender. Blend a few seconds until smooth.
Add the blended egg whites and kimchi to the broth, stir well to combine, and place over a medium heat.
As the egg whites cook, they will carry all the solid matter to the surface. What will remain underneath this mass will be a clear consommé.
Remove the solids from the top of the consommé and discard.