CHINESE CENTURY EGG AND PORK CONGEE IN PRESSURE COOKER 皮蛋瘦肉粥
Steps:
- Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork shank and pork bones for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
- Pressure Cook Pork Congee: Place 173g of Jasmine rice, 1lb pork shank, 1lb pork bones, 2 thin slices of ginger, and 6 ½ cups (1625ml) of cold running tap water into the pressure cooker. Close lid and cook at High Pressure for 35 minutes. Turn off the heat and Natural Release for 20 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
- Shred Pork Shank: Remove pork shank and pork bones from the pressure cooker. Shred and season the pork shank (and meat from pork bones) with ½ tsp of salt, ¼ tsp sesame oil, and a dash of ground white pepper. The pork meat should be slightly too salty. Please taste the seasoning and adjust accordingly.
- Thicken Congee: Turn heat to medium (Instant Pot: Press sauté button, Tatung Pressure Cooker: Press Meat/Chicken Button). Add the century eggs and shredded pork shank meat into the pressure cooker. Taste & season with salt and stir until desired consistency.
- Serve: Garnish with green onions and serve!
Nutrition Facts : Calories 265 kcal, Carbohydrate 28 g, Protein 27 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 75 mg, Sodium 395 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
CHINESE HAM BONE RICE SOUP (CONGEE)
Recipe video above. The ham version of the traditional Chinese rice soup known as Congee - Rice slow cooked until it breaks down to thicken the broth flavoured with ham bone. Every year, the Chinese fight over leftover Christmas ham bones to make this! :) But actually, using a store bought ham hock is safer - see note 1.
Provided by Nagi
Categories Soup
Time 2h40m
Number Of Ingredients 7
Steps:
- Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
- Cook using preferred method (times below), or until meat on ham is tender enough to shred.
- Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
- Stir rice well, then return meat AND bone into soup.
- Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
- Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
- Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
- Storage tip: Return bone into the soup, it continues to add flavour.
Nutrition Facts : Calories 338 kcal, Carbohydrate 36 g, Protein 18 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 855 mg, ServingSize 1 serving
CONGEE WITH PORK AND CENTURY EGG
Pork and century egg congee is a classic Cantonese breakfast like lo mai gai, soy sauce noodles and cheung fun dim sum items. You will love this simple, easy and tasty instant pot Chinese pork and preserved egg congee recipe.
Provided by Tracy O.
Categories Breakfast
Number Of Ingredients 10
Steps:
- Wash and rinse ½ cup of jasmine rice and put them into an instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push the manual button and adjust time for 15 minutes at high pressure and natural release.
- Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
- Wash and cut 2 sticks of green onion into small pieces and set aside.
- Crack 1 and remove century egg shells. Then, wash it and cut into slices.
- After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
- Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper, mix it well and marinate for 15 minutes before cooking.
- When the congee is done, open the lid and push the sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).
- Next, add the ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked.
- After that, add the sliced preserved egg, green onion and mix it well. You can add more salt white pepper or sesame oil to your taste.
Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 207 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
PORK CONGEE
Whenever we go for a dim sum brunch, congee is definitely one of my favorite. I will get a bowl, which is usually big enough for two and share with Piti. The...
Provided by Anita Jacobson
Categories One Dish Meal
Time 3h45m
Number Of Ingredients 14
Steps:
- Boil pork bones, ginger, and water in a big soup/stock pot. Reduce heat, cover, and simmer for 1 hour.
- Remove the pork bones and ginger, then drain to remove scums and impurities from the stock. Return the stock to the pot.
- Bring the stock back to a boil and add the rice. Once it boils, reduce heat and simmer for 2 hours until the rice breaks down into smooth thick congee. Stir every so often to prevent the congee from sticking to the bottom of the pot.
- Meanwhile, mix ground pork, Tianjin preserved vegetables, water, and sesame oil together until well combined. Set aside.
- Once the congee has finished cooking, drop teaspoonful of ground pork mixture into the congee until all the pork mixture is used up. Once the ground pork is cooked through, about 5 minutes, season with salt and pepper.
- Turn off heat, serve hot with garnish.
CANTONESE LEAN PORK CONGEE
This is a favorite brunch item served in dim sum restaurants.
Provided by Vivian Lee
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
- Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
- After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 38.9 g, Cholesterol 345.7 mg, Fat 11 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 3.1 g, Sodium 461.3 mg, Sugar 0.4 g
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20-MINUTE CONGEE (皮蛋瘦肉粥) - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (64)Total Time 30 minsCategory Soups And StocksCalories 131 per serving
- 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.
- Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
- While that’s cooking, dice the thousand year-old egg and set it aside. Very thinly julienne the ginger. Don’t prepare this ahead of time, as we want the flavor of freshly cut ginger.
PORK AND SHIITAKE CONGEE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (36)Estimated Reading Time 4 minsServings 4
- Place 1 cup jasmine rice in a fine-mesh strainer and rinse in several changes of water until water runs clear. Drain. Transfer rice to a freezer-safe container and freeze overnight. If you use a plastic bag, don't toss it when you're done: Just rinse it out, let it dry, and save it for the future. (This step helps the rice break down faster when you’re cooking it, which dramatically reduces its cooking time. If you don’t have time to freeze your rice, that’s okay; you’ll just cook it longer in step 8.)
- Prepare your ingredients: Mix 4 oz. ground pork, 1 Tbsp. finely grated peeled ginger, and 1 Tbsp. soy sauce in a medium bowl and let sit 10 minutes. Trim woody ends of 4 oz. shiitake mushrooms, then cut into thin slices. Trim root ends off 4 scallions and thinly slice crosswise.
- Heat 2 Tbsp. vegetable oil in a large saucepan over medium-high. Add sliced mushrooms and cook, stirring occasionally, until golden and crisp, 6–8 minutes.
- Reduce heat to medium-low, add half of sliced scallions (reserve remaining scallions for serving), and cook, stirring, until scallions are aromatic and fragrant but not browned, 1-2 minutes. Transfer mushrooms and scallions to a plate.
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Estimated Reading Time 7 minsCalories 238 per servingPublished 2019-10-07
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Ratings 4Servings 8Cuisine Asian, Cantonese, Chinese, VietnameseCategory Breakfast, Dinner, Lunch, Main Course
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- Add the pre-soaked rice grains and 1 century egg in along with the salt and chicken bouillon powder.
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