PORK BELLY CONGEE RECIPES

Steps:

• 1. Rinse the rice well in cold running water and drain.

  2. Combine rice, pork belly, half the ginger and cold water in a large pot, and bring slowly to the boil, skimming. Reduce to a gentle simmer, and cook over low heat for three hours, partly covered, until creamy. Stir occasionally, to stop the rice sticking on the base. Add more water if too thick, or cook longer if too thin. Season with salt and pepper.

  3. Remove the pork belly and wipe dry. Heat the soy sauce in a small pan and place the pork belly, skin side down, in the soy for two minutes to brown the skin, without allowing the soy to burn.

  4. To serve, finely slice the pork. Divide hot congee between four deep soup bowls. Top with egg, remaining ginger, spring onions, salted peanuts, sesame seeds and sesame oil, and serve hot, with soy sauce.

  If you love this comforting breakfast recipe try Jill Dupleix's bean and bacon roll.

Steps:

• Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
• Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
• After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.