Minced Garlic Meat Rolls

After trying Din Tai Fung's delicious minced garlic meat rolls, I wanted to try making it too. Verdict for my dish is yummy but somehow still cannot be comparable to Din Tai Fung's standard. I wonder how did they slice the pork belly so thin that even shabu is unable to match. Three cheers to Din Tai Fung for their delicated commitment on this particular dish.

My version of minced garlic meat rolls:

Ingredients
8 slices of pork belly shabu (to yield 16 rolls)
2 garlic cloves (minced finely)
Cucumber
Asparagus (garnishing)
Salt and pepper
1 tbsp Dancing Chef suki sweet chilli sauce
1 tbsp mirin
1 tsp crispy prawn chilli

Methods
1) Slice the shabu into halves, seasoned with salt and pepper.
2) Cut cucumber to the height of the shabu, remove seeds and cut into small strips.
3) Wrap each cucumber strip with a slice of shabu and place on steaming plate together with asparagus (optional).
4) Steam until pork is cooked. Set aside.
5) Put minced garlic, suki sauce, mirin and crispy prawn chilli in a microwavable bowl and microwave for 20 seconds.
6) Dizzle the sauce on top of the meat rolls and serve.

Notes
The proportion of sweet suki chilli and spicy crispy prawn chilli can be adjusted according to your preference for spiciness. The above ingredient is for those who can't take chilli well, very mild spicy only.