Sliced Pork Porridge/Congee (猪肉粥)

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Warm Wholesome, Nutritious, Comfort food

Ready : 1 hr 10 mins [Prep : 10 mins † Cooking : 1 hr † Excluding Marinating/Soaking Time] Printable Recipe

 

Rice porridge (also known as “Juk”, in Cantonese) is a hugely popular comfort food among the Chinese. Besides being eaten as a breakfast or meal, Congee is also considered a medicinal food that can sooth the digestive system and enhance one’s metabolism. It also makes a perfect weight control diet. Prepare by boiling rice until it takes on a soft creamy texture, and is usually served in one of two ways – simply plain with a variety of condiments or with your choice of meat incorporated, often refer to ‘flavored Porridge‘. There is probably countless version of Congee, with lots of your favorite ingredients to cook in the gently simmering Congee. Popular choices include fresh Fish slices or Seafood, Pork (minced/ball) or Chicken and organ meats including Livers and Intestines. Toppings are plentiful as well, such as cooked Salted/Century eggs or even raw eggs (stir in just before consuming), roasted Peanuts and Youtiao (油条, also known as Chinese crullers). In fact, The VianD has posted two earlier version (click for recipe) – “Pak Juk (Plain Porridge)” and “Kai Juk (Chicken Porridge)“. Here’s The VianD take on “Sliced Pork Porridge/Congee (猪肉粥)” – in its simplest form, with just sliced lean Pork.

IngredientS

MAIN :

  • A mixture of normal long-grain rice and Glutinous rice – soaked overnite with a dash of Sesame oil (this is optional but try it, the Sesame oil really does elevates the Porridge’s flavor).
  • Lean Pork – thinly sliced. Marinate with Salt, Sugar, white Pepper, a touch of Sesame oil and Oyster sauce for at least a couple of hrs for better flavors.
  • Tung Choy (Preserved Veggie) – washed. Smashed Ginger.
  • Garnishing – Julienned Ginger and sliced Scallion and Parsley.

SEASONING :

  • Sugar, Salt, white Pepper a touch of Oyster sauce and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Start by boiling the Rice together with the Tung Choy and the smashed Ginger on high heat. Use double the amount of water U would normally cook rice – U can always add extra gradually along the way to achieve the desired consistency. Bring to boil and then simmer to the right consistency (preference) – abt 1 hr (depending on the heat). Stir occasionally to keep the bottom from burning.
  • Step 2 : When the Porridge is at the right consistency, stir in the marinated sliced Pork. Turn up the heat and bring to boil, then turn to simmer again, give a few minutes to allow the sliced Pork to cook through. U do not want overly cooked soft Pork, it should still process some bite to it.
  • Step 3 : Add all the Seasoning Ingredients and your pot of delicious wholesome “Sliced Pork Porridge/Congee (猪肉粥)” is ready. Garnish and serve piping hot.
  • ** Tip ** : U can prepare some Shallot oil by simply gently frying some thinly sliced Shallot with some oil till golden brown. Drizzle a little over the Porridge, along with some Sesame oil and this will definitely impart extra flavoring.

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