INGREDIENTS
1
X quantity crispy roasted pork belly
6
Baby bok choy (900g)
2 cloves
Garlic
1 tbsp
Ginger
1
Long red chilli
1
Veined sorrel, red leaves
1
Chilli caramel sauce
1/4 cup
Fish sauce
5 1/2 cups
Jasmine rice
1 cup
(granulated) sugar, white
1
Sea salt
1 tbsp
Rice wine vinegar
5 1/2 cups
Water