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This pickled ong choy salad consisted of fresh ong choy (water spinach), bean sprouts, and carrots pickled in garlic brine. Topped with toasted shallots, sesame seeds, and soy-based pork belly with a side of spicy fermented soybeans, tamarind, and pineapple and ginger dressing. This was full of a multitude of enticing flavors and was very refreshing.
