This rich base of browned pork shoulder and spicy chili garlic sauce makes this congee porridge extra flavorful and hearty. Slideshow:  Pork Soups and Stews 

Todd Porter and Diane Cu
November 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.

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  • While congee is coming to a boil, heat a large skillet on medium-high heat. Add the oil, and then stir in the pork and garlic. Cook the pork for about 10 minutes or until browned. Stir in the fish sauce, and then remove pan from the heat.

  • When the congee comes to a boil, add the pork and all the drippings from the skillet.

  • Simmer the congee for about 1 hour or until the congee is thickened and creamy and the pork is tender. Add the chili garlic sauce and additional salt to taste. Garnish with cilantro and serve hot.

Notes

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.