Donna Hay: Basics To Brilliance

This rich meal is the perfect combination of sweet, savoury and spicy! 


  • 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. 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.

  • 3.

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

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