This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.
Congee or rice porridge is considered by many Chinese people as the ultimate comfort food. This warm, delicious, comforting, and satisfying food can be eaten plain with a variety of side dishes or flavored with meats and seafood. The possibilities are almost endless but there are a few combinations that are considered classic and minced pork congee is one of them.
Grandma’s Minced Pork and Salted Egg Congee is a enhancement of that classic. The addition of cooked salted eggs made the classic even more tasty. Depending on what is available, she would sometimes use pork loin. In this case, the entire chunk of pork loin was cooked together with the congee. Once cooked, it would be removed, cubed, and returned to the pot together with the cooked and cubed salted eggs.
Minced Pork and Salted Egg Congee
- 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)
- 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.
Mom never made this version of congee at home and so I only ate it at Grandma’s. I guess that is why this comforting dish will always remind me of my Grandma. 🙂 I hope you will give it a try.
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