Minced Pork And Salted Egg Congee Recipes

SALTED PORK CONGEE WITH CENTURY EGG

Salted Pork Congee with Century Egg image

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

Ingredients

1 cup jasmine rice
Kosher salt
1 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick by 3-inch-long strips
2 teaspoons neutral oil, such as vegetable or canola oil
2 century eggs, roughly chopped, optional (see Cook's Note)
1 1/2 teaspoons granulated sugar
Freshly ground white pepper
1 scallion, cut into 1/4-inch slices, optional
1-inch piece fresh ginger, peeled and cut into julienne strips, optional
Toasted sesame oil, for drizzling, optional

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.

MINCED PORK AND SALTED EGG CONGEE

Minced Pork and Salted Egg Congee image

This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.

Provided by Linda Ooi

Categories Main Course

Time 55m

Number Of Ingredients 13

Ingredients

2 cups rice ((400g))
1½ inch ginger ((peeled and smashed) (30g))
2 salted eggs
½ lb ground pork ((225g))
1 tbsp soy sauce
¾ tsp ground pepper
1 tsp salt
3 tbsp vegetable oil
1 tbsp sesame oil
3 cloves garlic ((minced))
3 green onions ((thinly sliced))
1 inch ginger ((peeled and julienned))
1 stick yew char koay ((cut into thin slices))

Steps:

In a large pot, rinse and drain rice until water runs clear, about 3 to 4 times. Then add ginger and top with 10 cups (2.4 liters) of water. Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 20 minutes.
Boil salted egg in a small saucepan for 15 minutes. Remove, cut eggs in half lengthwise, and scoop the eggs out of their shells. Then cut the eggs into small cubes. Set aside.
In a medium sized bowl, combine minced pork, soy sauce, and ¼ teaspoon ground pepper. Mix well. Using two spoons, scoop and drop bits of minced pork into the congee. Stir so that minced pork will not clump together.
Add prepared salted eggs, salt, and remaining ½ teaspoon ground pepper and continue to simmer for another 10 minutes. If porridge gets too thick, add ½ cup (120ml) water. Stir to mix.
Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
To serve, ladle congee into bowls. Garnish with garlic oil, green onions, ginger and yew char koay.

Nutrition Facts : Calories 453 kcal, ServingSize 1 serving

More about "minced pork and salted egg congee recipes"

MINCED PORK WITH CENTURY EGG AND SALTED EGG CONGEE

2017-08-17 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 …
From asianinspirations.com.au
4.2/5 (9)
Category Authentic
Cuisine Chinese
Total Time 2 mins

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.

Minced Pork And Salted Egg Congee Recipes

SALTED PORK CONGEE WITH CENTURY EGG

MINCED PORK AND SALTED EGG CONGEE

This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.

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