22min 4 ppl
Pork Congee
89 minutes
4 people
Hardover 60 min or 12+ steps
89 min · 8 steps
Hard: over 60 min or 12+ steps
458 kcalper person
Protein 28g
Carbs 55g
Fats 14g
About this dish
A silky Cantonese-style rice porridge simmered low and slow until the grains collapse into a thick, comforting base, finished with marinated minced pork, century egg and a flurry of crispy shallots.
Allergy Info
Gluten, Eggs, Soya, Celery, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingerjulienned20 g
- Spring onionssliced3
Meat & Poultry
- Minced porkmarinated250 g
- Pork Liverthinly sliced100 g
Dairy & Eggs
- Century eggpeeled and diced2
Tins & Jars
- Chicken stock1.5 l
Dried Goods
- Jasmine ricerinsed200 g
- Crispy fried shallots15 g
- Water500 ml
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Light soy sauce20 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the rice and marinate the minced pork with a little light soy sauce and sesame oil.
Approx. 8 minutes
2
Bring the chicken stock and water to the boil in a large saucepan and stir in the rinsed rice.
Approx. 5 minutes
3
Reduce to a low simmer, cover partially and cook for 50 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
Approx. 50 minutes
4
Slice the pork liver thinly and julienne the ginger.
Approx. 6 minutes
5
Stir the marinated minced pork and sliced liver into the porridge in small clumps and simmer for 8 minutes.
Approx. 8 minutes
6
Insert a meat thermometer into a clump of minced pork; it must read at least 71 degrees Celsius before serving.
Approx. 3 minutes
7
Stir in half the ginger, season with white pepper and the remaining light soy sauce.
Approx. 3 minutes
8
Ladle the congee into bowls and top with diced century egg, spring onions, crispy fried shallots and the remaining ginger.
Approx. 6 minutes
