Recipes Soup Porridge Spicy Pork Shoulder Congee Be the first to rate & review! 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 By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 4 Ingredients 1 cup raw long-grain white rice, rinsed 7 cups chicken or vegetable stock 1/2 teaspoon kosher or sea salt, plus more for seasoning One-inch knob of ginger, peeled and sliced thin 2 tablespoons extra-virgin olive oil 1 pound pork shoulder, cut into 1/2-inch pieces 3 cloves garlic, minced 1 tablespoon fish sauce 2 tablespoons chili garlic sauce, or more to taste 1/4 cup chopped cilantro Directions 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. 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. Rate it Print