Minced Pork and Salted Egg Congee
This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.
Servings:
Calories: 453kcal
Ingredients
- 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)
For Garnishing
- 3 green onions (thinly sliced)
- 1 inch ginger (peeled and julienned)
- 1 stick yew char koay (cut into thin slices)
Instructions
- 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.
Nutrition
Calories: 453kcal
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