Jun 1, 2008
Pork Congee
- 3/4 cup glutinous rice
- 1" ginger, peeled, sliced
- 2 tsp salt
- 1 onion, quartered
- 1 lb pork butt, whole
- 3 cups chicken stock
- 1 scallion, minced
- white pepper
- Wash the rice in 3 changes of water, rubbing the grains between your hands. Drain and place back in a bowl, covered with cold water and let sit 2 hours.
- In a large pot combine 4 1/2 cups water, the pork, ginger, salt, and onion. Cover and bring to a boil.
- Reduce the heat and simmer with a cracked lid for 45 minutes.
- Remove the pork and strain the liquid, reserving 3 cups.
- Cool the pork and dice into bitesize pieces. Set aside.
- Combine the pork stock and the chicken stock and then add the drained rice. Bring to a boil.
- Reduce the heat and simmer, with a cracked lid for 45 minutes.
- Add the pork and simmer 3 minutes.
- Stir in some white pepper and the scallion. Check the seasoning. Serve.
Super tasty and satisfying and ridiculously good for you