This minced pork congee recipe has been in the family for ages. It is simple and easy to make.
We always have white rice and ground pork in the kitchen. So it is natural that I often fall back to this recipe and make some for breakfast or lunch.
Although I said that it is a recipe actually it is not because the amount of rice, ground pork and side ingredients are almost always different.
Heehee! This reminds me of Chef Michael Smith's TV cook show Chef at Home where he "cooks food at home, with no recipes. His secret ingredient? Inspiration and creativity!".
Granny made this in a claypot
100g ground pork
1 cup of rice
12 cups of soup stock
1 tbsp julienned ginger
chopped spring onions
Seasoning
pepper & salt to taste
3 tbsp soy sauce
Sesame seed oil
Directions
- Marinate the minced pork with the soy sauce
- Cook it in a microwave oven or steam it or lightly fry it
- Wash the rice, drain thoroughly
- Boil the 12 cups of water in a deep pot
- Add the rice into the boiling water and lower the heat. Alternatively, use the rice cooker to cook the congee
- Cook till the rice is done. Remember, stir constantly
- Heat up a separate pot, scoop the cooked rice porridge into it and add in the minced pork
- Stir till the rice grains break up even more and resemble thick soup
- Serve in a chinese soup bowl, garnish with the ginger, spring onions, sesame seed oil, and pepper
Recipe link: Minced pork congee
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