PORK BONE CONGEE RECIPE
Pork bone congee or "gee gwut jook" in Cantonese phonetics, is a simple rice congee dish flavored with a meaty pork bone stock.My mom's pork bone congee soup goes back to as long as I remember it as a little kid and is just as good now as it was then!
Provided by Bill
Categories Soups and Stocks
Time 5h10m
Number Of Ingredients 8
Steps:
- Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator.
- Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.
- Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours.
- Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy's method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!
- One point I'd like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can't see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or "blossom like a flower," to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like a flower. But once you're familiar with this congee recipe, feel free to adjust the amount of water and/or rice according to your own preferences!
- At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper.
Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 610 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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