Melt Butaris in a pan and quickly brown meat on high heat. Season with salt and pepper, and remove from pan. Melt butter in the same pan, add pork belly strips and diced onions, and sauté on medium heat until soft but not brown. Add mushrooms and sauté for a few minutes moving constantly. Deglaze with white wine and let simmer until liquid has reduced to 50 %. Add cucumber strips, quickly stir. Add cream and heat up until smooth and thickened. Season to taste with salt, pepper, and lemon, and finally stir in the meat set aside. Serve on four plates, and garnish with chives. Service with small hash browns.