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.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
- 6
To serve, ladle congee into bowls. Garnish with garlic oil, green onions, ginger and yew char koay.