Pork Congee

Author: Anita Jacobson

Categories: One Dish Meal

Cuisines: Chinese

Ingredients: Pork Rice

Prep Time: 15 mins

Cook Time: 3 hours 30 mins

Total Time: 3 hours 45 mins

Serves: 8

Ingredients

• Stock
• 500 gram pork bones
• 2 inch ginger, peeled and bruised
• 10 cups water
• Congee
• 2 rice cooker cup (1 1/2 regular cup) rice, soaked in water for 1 hour
• salt
• ground pepper
• Ground pork
• 200 gram ground pork
• 3 tablespoon Tianjin preserved vegetables (Chinese: dong cai) (*)
• 1/4 cup water
• 2 drops of sesame oil
• Garnish
• 2 scallions, thinly sliced diagonally
• 2 inch ginger, peeled and cut into thin matchsticks
• 1 packet of wonton skin, cut into thin strips and deep fried
• soy sauce

Instructions

• Stock
  1. Boil pork bones, ginger, and water in a big soup/stock pot. Reduce heat, cover, and simmer for 1 hour.
  2. Remove the pork bones and ginger, then drain to remove scums and impurities from the stock. Return the stock to the pot.
• Congee
  1. Bring the stock back to a boil and add the rice. Once it boils, reduce heat and simmer for 2 hours until the rice breaks down into smooth thick congee. Stir every so often to prevent the congee from sticking to the bottom of the pot.
  2. Meanwhile, mix ground pork, Tianjin preserved vegetables, water, and sesame oil together until well combined. Set aside.
  3. Once the congee has finished cooking, drop teaspoonful of ground pork mixture into the congee until all the pork mixture is used up. Once the ground pork is cooked through, about 5 minutes, season with salt and pepper.
  4. Turn off heat, serve hot with garnish.

Notes

• (*) If you cannot find this, you can just substitute with 1 teaspoon salt and 1/2 teaspoon of sugar to season the ground pork.