Congee with Crispy Chili Pork
A great way to utilize leftover rice.
Ingredients
Congee
- chicken broth400 g
- rice200 g
- garlic2 cloves
- carrots1
- onions1/4
- neutral oil15 g
- sesame oil5 g
- saltto taste
Chili garlic ground pork
- ground pork~ 454 g~ 1 lb
- salta sprinkle
- birds eye green chilies2
- garlic5 cloves
- scallions, thinly sliced whites1
- neutral oil15 g
- water30 g
- soy sauce15 g
- hoison5 g
For garnish
- chili crisp oil
- fresh ginger, thinly sliced
- scallions, thinly sliced greens
FAQ
In this recipe and video, we discuss Congee or Jook, a staple rice porridge commonly consumed for breakfast or lunch in several Asian countries. Each country has its own unique preparation method. It's also one of my favorite ways to utilize leftover rice!
Ethan Chlebowski
Method
Step 1: Sauté the congee
First, grate the carrot, onion, and garlic cloves. Then, set a pot over medium heat and add the neutral oil along with a drizzle of sesame oil. Add the vegetables and until they start to , which should take about 2 to 3 minutes.
Next, add the leftover rice to the vegetables and mix them together. Pour in the stock and stir well. Bring the mixture to a , then reduce the heat to let it .
Step 2: Simmer the congee
the congee for 20-30 minutes, stirring occasionally, until the rice breaks down and the liquid starts to evaporate, achieving a porridge-like consistency.
While the congee is simmering, prepare the garlic chili pork. If necessary, thin out the congee with more stock or let it longer for a thicker consistency. Taste and add salt as needed.
Step 3: Sauté the pork
Mince the chilis, garlic, and scallion whites and place them into a bowl. Set a wok over medium heat and add the oil. Once hot, toss them into the hot oil and for 1-2 minutes.
Turn the heat to high and toss in the ground pork and salt. Crush the meat up with a potato masher into little pebbles of meat. The fat will start to render and the pork should crisp up, about 3-5 minutes. Add a splash of water into the pan to the crispy bits on the bottom.
Once the liquid has evaporated, add the soy sauce and a drizzle of hoisin. Mix to combine until the pork is coated and slightly sticky. Taste and adjust with more salt, hoisin, or soy sauce if needed.
Step 4: Serve
To serve, ladle a serving of congee into a bowl. Top with a few spoonfuls of crispy pork, then garnish with ginger, scallions, and chili crisp oil.
In this recipe and video, we discuss Congee or Jook, a staple rice porridge commonly consumed for breakfast or lunch in several Asian countries. Each country has its own unique preparation method. It's also one of my favorite ways to utilize leftover rice!
Ethan Chlebowski
Ingredients
Congee
- chicken broth400 g
- rice200 g
- garlic2 cloves
- carrots1
- onions1/4
- neutral oil15 g
- sesame oil5 g
- saltto taste
Chili garlic ground pork
- ground pork~ 454 g~ 1 lb
- salta sprinkle
- birds eye green chilies2
- garlic5 cloves
- scallions, thinly sliced whites1
- neutral oil15 g
- water30 g
- soy sauce15 g
- hoison5 g
For garnish
- chili crisp oil
- fresh ginger, thinly sliced
- scallions, thinly sliced greens
Method
Step 1: Sauté the congee
First, grate the carrot, onion, and garlic cloves. Then, set a pot over medium heat and add the neutral oil along with a drizzle of sesame oil. Add the vegetables and until they start to , which should take about 2 to 3 minutes.
Next, add the leftover rice to the vegetables and mix them together. Pour in the stock and stir well. Bring the mixture to a , then reduce the heat to let it .
Step 2: Simmer the congee
the congee for 20-30 minutes, stirring occasionally, until the rice breaks down and the liquid starts to evaporate, achieving a porridge-like consistency.
While the congee is simmering, prepare the garlic chili pork. If necessary, thin out the congee with more stock or let it longer for a thicker consistency. Taste and add salt as needed.
Step 3: Sauté the pork
Mince the chilis, garlic, and scallion whites and place them into a bowl. Set a wok over medium heat and add the oil. Once hot, toss them into the hot oil and for 1-2 minutes.
Turn the heat to high and toss in the ground pork and salt. Crush the meat up with a potato masher into little pebbles of meat. The fat will start to render and the pork should crisp up, about 3-5 minutes. Add a splash of water into the pan to the crispy bits on the bottom.
Once the liquid has evaporated, add the soy sauce and a drizzle of hoisin. Mix to combine until the pork is coated and slightly sticky. Taste and adjust with more salt, hoisin, or soy sauce if needed.
Step 4: Serve
To serve, ladle a serving of congee into a bowl. Top with a few spoonfuls of crispy pork, then garnish with ginger, scallions, and chili crisp oil.
