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Pork Congee

by Komal Patel
Pork Congee

Hey guys!

How’s it going? What’s up?

I know, its been awhile.

During these times, aka. QUARANTINE 2020, aka. COVID 19, I just haven’t been in the mood to blog.

I wasn’t sure what people had in their home’s food wise…the stores are getting better here, but it seems like the meat counter is always empty, along with the baking aisle.

I just wanted to be mindful of what people’s resources are in general.

I know, I know. It may sound silly, because during this time people need fun, uplifting, DIY, crafty content.

IDK. I guess I just wasn’t feeling it, plain and simple.

I’m sorry if you’ve been waiting!

Anyways.

On IG the other day chronicled my pork congee dish from start to finish.

Basically, congee is a Chinese rice porridge made from leftover scraps around the house. I got a lot of requests for the recipe, and although I mentioned key ingredients on the gram, I thought it would be best to add it here for, well FOREVER.

Hehe.

Congee is the ultimate comfort food and you don’t need too much to achieve maximum flavor.

Usually I would make a broth from scratch using pork bones, but since I didn’t have it on hand, I took chicken broth and infused it with garlic, onions, ginger, sesame oil, soy sauce and black vinegar.

Depending on the type of congee you wanted to make, you could add anything. You could even just keep it plain.

For the congee itself, I took leftover wonton filling that I had frozen in my freezer and added it to 1 cup or rice.

You can top congee with, again, anything. I was going to top it with crispy fried mushrooms and bok choy, but instead I decided to cook them along with the dish to really build out umami and vegetal flavors.

Instead I topped it with a 6-minute egg that had a perfect, creamy, yolk.

Some other toppings you could do are a soy cured egg yolk, crispy garlic and shallots, green onions…the possibilities are endless.

I hope you all enjoy my version of congee.

Love you guys!

Xx

K

Sweet and Masala

Print Recipe
Pork Congee
Long grain rice slow simmered in broth with veggies and meat until creamy.
Servings
Ingredients
For the meat
  • 1 lb. ground pork not sausage!
  • 1 egg
  • 1 2 inch piece of ginger grated
  • 3 scallions sliced into rounds
  • 3 cloves garlic minced
  • 2 tbsp. Shoaxing wine
  • 2 tbsp. light soy sauce
  • 2 tbsp. Motabhai’s chili oil
  • 3 tsp. white pepper
  • 2 tsp. salt
For the chili oil
  • 1 cup sesame oil
  • 1 cup Red pepper flakes
  • ¾ cup rice wine vinegar
  • ¼ cup whole black peppercorns
  • 1/8 cup black mustard seeds
  • 6 cloves garlic
  • Salt to taste oil should be a little salty
For the broth
  • 8 cups chicken broth
  • 4 cloves garlic smashed
  • 8 ginger slices
  • 1 onion cut into quarters
  • 2 tbsp. sesame oil
  • 3. tbsp. black vinegar
  • 4 tbsp. soy sauce
For the congee
  • 1 cup long gran rice I used basmati
  • 1 cup shitake mushrooms
  • 2 cups baby bok choy whole
  • 3 tbsp. canola oil
  • salt to taste
For the toppings
  • 3 green onions sliced thin
  • 4 eggs
Servings
Ingredients
For the meat
  • 1 lb. ground pork not sausage!
  • 1 egg
  • 1 2 inch piece of ginger grated
  • 3 scallions sliced into rounds
  • 3 cloves garlic minced
  • 2 tbsp. Shoaxing wine
  • 2 tbsp. light soy sauce
  • 2 tbsp. Motabhai’s chili oil
  • 3 tsp. white pepper
  • 2 tsp. salt
For the chili oil
  • 1 cup sesame oil
  • 1 cup Red pepper flakes
  • ¾ cup rice wine vinegar
  • ¼ cup whole black peppercorns
  • 1/8 cup black mustard seeds
  • 6 cloves garlic
  • Salt to taste oil should be a little salty
For the broth
  • 8 cups chicken broth
  • 4 cloves garlic smashed
  • 8 ginger slices
  • 1 onion cut into quarters
  • 2 tbsp. sesame oil
  • 3. tbsp. black vinegar
  • 4 tbsp. soy sauce
For the congee
  • 1 cup long gran rice I used basmati
  • 1 cup shitake mushrooms
  • 2 cups baby bok choy whole
  • 3 tbsp. canola oil
  • salt to taste
For the toppings
  • 3 green onions sliced thin
  • 4 eggs
Instructions
For the meat
  1. Add all ingredients to a bowl and mix to combine
For the chili oil
  1. Add all ingredients to a large jar and stir to combine. For best results let sit 2-3 days.
For the broth
  1. Add all ingredients to a large pot, bring to a boil and let simmer for 20-30 minutes. Taste and adjust flavor as needed.
  2. Once you have a flavor you are happy with, strain the broth and put to the side.
For the congee
  1. In the meantime, in a large pot, add 1.5 tbsp. oil over high heat. Add mushrooms and salt and let sear until golden brown. Remove from pan and add the remaining oil. Add in bok choy and sear until the white part of the vegetable has been browned.
  2. Remove from pan and reduce heat to medium low.
  3. Add rice and being to toast for 3-5 minutes. Add in pork and stir to combine.
  4. Add in mushrooms and bok choy. Stir to combine.
  5. Slowly combine strained broth into the rice mixture. Taste and adjust for salt as needed.
  6. Bring to a boil and then simmer for 1 ½-2 hours until desired consistency has been reached, stirring frequently to help release starch and achieve creaminess.
For the egg
  1. Bring water to a boil. Add in the eggs with and reduce heat to a simmer. Set timer for 6 minutes. While the eggs are cooking prepare an ice bath. Once the eggs are done submerge them into the ice water for 3 minutes. Peel the egg and cut in half.
  2. Top congee with egg, green onions, soy sauce and chili oil.
Recipe Notes

There are no hard or fast rules with congee. You can add in whole pieces of on the bone meat, you could go meatless too. The broth can be as simple or as fancy as you like too. Once I drained my broth I added the ginger and garlic slices back into the congee during the cooking process for more flavor. The texture of the rice can also be any way you like. Traditionally its creamy. So the more you stir and the longer you let it go for, the more broth it will absorb and become a porridge like consistency. I added in all the vegetables to cook with the congee, but you could simply sear them off to add as toppings.

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9 comments

Charlotte Petit Noble May 4, 2020 - 4:45 pm

I have never tried to make it myself. Do you think that would be hard for a novice? I’m gathering ideas for my mum’s birthday, and this looks like something she might love.

Reply
nina May 4, 2020 - 9:14 pm

oh my god, my close friend made me something similar to this. I absolutely adored it.

Reply
Kristine Nicole Alessandra May 5, 2020 - 10:45 am

I make this for the kids during rainy days. It is true comfort food and I use beef for the meat, and my toppings would be bokchoy, shallots, crispy fried garlic, and hard boiled eggs. My mom used to make congee and used ox tripe instead of beef sirloin. That is really flavorful. My sons love eating this with kimchi on the side.

Reply
Komal Patel May 8, 2020 - 2:23 pm

OMG – i bet its SO good with OX tripe! Def adding that to my list!

Reply
Melanie williams May 5, 2020 - 3:14 pm

My other half loves pork so this will be right up his street. Sending this his way now x

Reply
bethan taylor-swaine May 6, 2020 - 8:32 am

The baking aisle is always empty here too, although I have been able to get bread flour from one of the local bakers which is great! The congee looks yummy, although I’m vegetarian so I’d need to find something to use instead of pork!

Reply
Di May 6, 2020 - 8:25 pm

I’ve never heard of Congee. As a vegan though many of these items are off my menu, but I know a few friends that would enjoy this!

Reply
Viano Dee May 6, 2020 - 11:22 pm

I like pork but not so much. However, it looks like something I could try. Thanks for the recipe.

Reply
Clarice May 7, 2020 - 6:20 pm

Wow! This looks really good and made me hungry. I would love to have some pork congee right now. Thank you for sharing the recipe. Would love to make have this weekend. I’m pretty sure my family would love it.

Reply

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