Yam and pork congee 芋头排骨粥

This yam and pork congee features rice, yam (or taro) and prime pork ribs.

In certain parts of the world, including Singapore, taro is commonly called yam. This is not strictly accurate. I have not found out why the locals here refer to taro as yam. If you do, let me know.

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. However if you are concerned about the oil, you can steam the yam instead.

If you have a rice cooker, you can use it to make this congee. It is not necessary to bring the stock to a boil. Add both soup stock and washed rice together into the cooker. If your rice cooker doesn't have a congee setting, leave the rice cooker partially covered in case there is a boil over.

Ingredients

300g prime pork ribs
225g yam
12 cups of soup stock
1 cup of rice
1 cup of cooking oil

Directions

1. Wash and parboil the pork ribs
2. Peel the yam, cut into bite-sized pieces and wash thoroughly. Use gloves when doing this as the mucus just underneath the yam skin can irritate the skin and cause itching
3. Heat the oil and fry the yam pieces till golden brown
4. Wash the rice to remove any grit and excess starch
5. Bring the soup stock to a boil and add the rice.
6. Cook for 20 minutes
7. Add the pork ribs and cook for another 30 minutes
8. Add the yam and cook for another 10 minutes
9. Add salt to taste

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This page has been edited and updated on 8 August 2013.

Thanks, Phoebe

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