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Pork Belly Rice Bowls with Chilli Caramel Sauce

Donna Hay
  • minutes
  • Serves 4

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