Minced Pork And Salted Egg Congee Recipes
SALTED PORK CONGEE WITH CENTURY EGG
Congee, or jook in Cantonese, is a nutritious rice porridge that is usually eaten when someone isn't feeling well. The simplest version of congee is made with just rice, water and salt, so it is easily digestible and a blank slate for any flavor. There are many varieties of congee; ours focuses on the popular combination of salted pork and century egg (though you can easily make it without the egg). It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.
Provided by Food Network Kitchen
Time 9h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours.
- Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours.
- Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat.
- Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken.
- Rinse the pork strips under running water to remove excess salt and drain.
- Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.)
- Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.
- Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired.
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- To Prep Rinse and drain the rice to clean the grains and remove the excess starch. Repeat until the drained water is clear. Set aside. Make the garlic oil by combining the vegetable oil, sesame oil, and minced garlic in a small pan and heating over a low heat. Continue to cook the garlic until they turn golden. Take care not to burn them as the oil will become bitter. Set aside. In a bowl, combine the minced pork, soy sauce, ¼ tsp ground pepper and stir until well combine. Set aside and let marinate.
- To Prep Salted Eggs If salted eggs are coated in salted charcoal, thoroughly remove and clean the black substance. In a saucepan, boil the salted egg in water for 15 mins. Drain the eggs and let cool slightly before removing the shells and then cutting in to small pieces.
- To Prep Century Eggs If century eggs are coated in a caustic mixture of mud and rice husk, clean thoroughly before cracking them open. Cut the eggs into small pieces and set aside.
- To Cook In a large pot, combine the rice with 10 cups of water and add the ginger in to the pot. Cover the pot with lid and heat over a high heat until the water reaches a boil. At this point, reduce and let simmer while partially covered for at least 15-20 mins. Transfer the marinated pork in to the pot and break the pork in to smaller chunks. Cook for 5 mins. Add in the salted eggs, century eggs, salt, and the last of the pepper into the pot. Return to a simmer and continue to cook for another 10 mins or until the congee has reached a thick and creamy consistency. If the congee becomes too thick, add water back in to the pot. When the congee is at your desired level of consistency, remove from the heat and get ready to plate.
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- Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
- Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
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