PORK CONGEE RECIPE RECIPES

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CANTONESE LEAN PORK CONGEE RECIPE | ALLRECIPES



Cantonese Lean Pork Congee Recipe | Allrecipes image

This is a favorite brunch item served in dim sum restaurants.

Provided by Vivian Lee

Categories     Breakfast and Brunch    Eggs

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

1 cup long grain white rice
½ teaspoon salt
1 teaspoon vegetable oil
5 cups water
½ pound boneless pork loin roast
1?½ teaspoons oyster sauce
1 salted (hard-cooked) duck egg, chopped
1 hundred-year egg, minced
1 (1 inch) piece fresh ginger root, thinly sliced
½ cup chopped green onion
ground black pepper to taste
soy sauce to taste

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.

Nutrition Facts : Calories 344.3 calories, CarbohydrateContent 38.9 g, CholesterolContent 345.7 mg, FatContent 11 g, FiberContent 1 g, ProteinContent 20.2 g, SaturatedFatContent 3.1 g, SodiumContent 461.3 mg, SugarContent 0.4 g

PORK AND SHIITAKE CONGEE RECIPE | BON APPÉTIT



Pork and Shiitake Congee Recipe | Bon Appétit image

This easy congee recipe with pork and shiitake mushrooms includes a clever trick that cuts the cooking time in half. You can thank recipe developer Betty Liu for that.

Provided by Betty Liu

Yield 4 servings

Number Of Ingredients 10

1 cup jasmine rice or short- or medium-grain white rice
4 oz. ground pork
1 Tbsp. finely grated peeled ginger
1 Tbsp. soy sauce
3 Tbsp. vegetable oil, divided
4 oz. fresh shiitake mushrooms
4 scallions
Kosher salt
White or freshly ground black pepper
Chili oil (for serving; optional)

Steps:

  • Place 1 cup jasmine rice in a fine-mesh strainer and rinse in several changes of water until water runs clear. Drain. Transfer rice to a freezer-safe container and freeze overnight. If you use a plastic bag, don't toss it when you're done: Just rinse it out, let it dry, and save it for the future. (This step helps the rice break down faster when you’re cooking it, which dramatically reduces its cooking time. If you don’t have time to freeze your rice, that’s okay; you’ll just cook it longer in step 8.)
  • Prepare your ingredients: Mix 4 oz. ground pork, 1 Tbsp. finely grated peeled ginger, and 1 Tbsp. soy sauce in a medium bowl and let sit 10 minutes. Trim woody ends of 4 oz. shiitake mushrooms, then cut into thin slices. Trim root ends off 4 scallions and thinly slice crosswise.
  • Heat 2 Tbsp. vegetable oil in a large saucepan over medium-high. Add sliced mushrooms and cook, stirring occasionally, until golden and crisp, 6–8 minutes.
  • Reduce heat to medium-low, add half of sliced scallions (reserve remaining scallions for serving), and cook, stirring, until scallions are aromatic and fragrant but not browned, 1-2 minutes. Transfer mushrooms and scallions to a plate.
  • Heat remaining 1 Tbsp. vegetable oil in same saucepan over medium. Add marinated pork and cook, stirring once, just until it turns from pink and translucent to lightly browned and opaque, about 1 minute. Transfer pork to plate with mushrooms and scallions. It won’t be fully cooked through but that's okay—you'll return it to the congee later on.
  • Add 7 cups water to saucepan and bring to a boil over medium-high heat. Add frozen rice (or unfrozen rice, if using) and return to a boil, stirring to prevent sticking. Scrape up any brown bits that have stuck to the bottom of the pan—there's great porky flavor there! Reduce heat to low and simmer, stirring occasionally, until thick, porridge-like, and rice has broken apart, about 20 minutes for frozen rice, and 1½ hours for unfrozen rice. If you are using a short- or medium-grain white rice (as opposed to jasmine), this time might vary.
  • Stir in pork, mushrooms, and scallions and let simmer, stirring occasionally, until flavors have melded, another 5 minutes. Check the texture: If you want a thinner congee, add more water. If you want a thicker, more oatmeal-like texture, continue to cook, stirring frequently, until it reaches the desired consistency. Season soup with kosher salt and white or black pepper.
  • Divide congee among bowls. Top with reserved scallions and chili oil, if using.

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