Pork Congee (Chinese Rice Porridge)
4
A warm and comforting Chinese rice porridge simmered until silky and smooth. Tender pork adds rich flavor, while a touch of ginger and scallions keeps it light and soothing.
Ingredients
- 4 oz lean pork, thinly sliced
- 3/4 cup frozen rice
- 7 cups water
- 3 slices ginger, julienned
- 1/4 tsp white pepper
- 1 tsp salt
- 1/2 tsp chicken bouillon
- Century egg
- Scallions
- Pork Marinade:
- 1/4 tsp salt
- 1/2 tsp Shaoxing wine
- 1/4 tsp baking soda
- 1/2 tsp cornstarch
- 1 tsp water
- 1 tsp oil
Instructions
- Cut the pork into thin slices and marinate with the listed ingredients. Cover and set aside.
- Boil 7 cups of water and add the frozen rice. Cover and let it simmer on low heat for 15-20 minutes, stirring occasionally.
- Once the rice is broken and the congee reaches the consistency of your liking, add ginger and pork. Stir and let it cook for another 5 minutes until the pork is cooked through.
- Season with white pepper, salt, and chicken bouillon to taste.
- To serve, garnish the congee with slices of century egg and chopped scallions. Or any other toppings you like. Enjoy!
Notes
To cut down on the cooking time, I recommend using frozen rice. To prepare, wash and drain the rice the night before. Put it in a ziplock bag and leave it in the freezer overnight.
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