This yam pork congee features rice, yam (or taro) and prime pork ribs.
In certain parts of the world, taro is known as yam.
In the past, taro, like sweet potato and tapioca, is considered a working class vegetable. It is added to congee or rice to supplement it as rice can be more expensive especially in times of drought.
Later, it was discovered that yam has complex carbohydrates and good trace minerals which is good for health. So its status has been somewhat elevated.
Fry the yam to keep it intact when it is added to the congee. It also makes it crispier and imparts a smoky flavour.
Ingredients300g prime pork ribs
225g yam
12 cups of soup stock
1 cup of rice
1/2 teaspoon
1 cup of cooking oil
Directions
- Wash and parboil the pork ribs
- Peel the yam, cut into pieces and wash thoroughly. Use gloves as the mucus just underneath the skin can irritate the skin and cause itching
- Heat the oil and fry the yam pieces till golden brown
- Bring the water to a boil and add the rice. Use a rice cooker if you have one
- Cook the rice for 20 minutes
- Add the pork ribs and cook for another 30 minutes
- Add the yam and cook for another 10 minutes
- Add salt to taste
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