Donna Hay: Basics To Brilliance

This delicious dinner by Donna Hay is the perfect combination of sweet, savoury and spicy - and is a must for all pork belly fans!


  • 1½ cups (300g) jasmine rice

  • 2¼ cups (560ml) water

  • Sea salt

  • 1 x quantity crispy roasted pork belly (see basic recipe), heated through and cut into 4cm squares

  • 6 baby bok choy (900g), halved and steamed

  • Red-veined sorrel leaves, to serve

  • Chilli caramel sauce:

  • 1 cup (220g) white (granulated) sugar

  • ¼ cup (60ml) fish sauce

  • ¼ cup (60ml) water

  • 1 tablespoon finely grated ginger

  • 2 cloves garlic, crushed

  • 1 long red chilli, shredded

  • 1 tablespoon rice wine vinegar


  • 1.

    Place the rice, water and salt in a medium saucepan over high heat and bring to the boil. Cover with a tight-fitting lid, reduce the heat to low and simmer for 12 minutes. Remove from the heat and allow to steam for 8 minutes.

  • 2.

    While the rice is cooking, make the chilli caramel sauce. Place the sugar in a large heavy-based saucepan over medium heat and cook, swirling the pan occasionally (do not stir), for 8–10 minutes or until golden caramel in colour and all the sugar has dissolved.

  • 3.

    Remove from the heat, carefully add the fish sauce and water and stir to combine. Return to medium heat, add the ginger, garlic and chilli and bring to a simmer. Cook for 5–8 minutes or until thickened and syrupy. Remove from the heat, add the vinegar and stir to combine.

  • 4.

    Divide the rice, pork, bok choy and the sauce between serving bowls and top with sorrel leaves to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 449kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 9g
  • Carbohydrate 103g
  • Sugar 61g
  • Sodium 5683mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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