BBQ Pork Leg and Choy Gorn Congee
BBQ Pork Leg and Choy Gorn Congee turns barbecue leftovers into comfort food. It's slow cooked with peanuts, dried red dates and bok choy to warm your soul!
- Prep time
- 24 hr 30 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 US cup rice ((rinsed))
- 1 bag choy gorn ((a.k.a. dried bok choy))
- 3/4 US cup blanched peanuts
- 6 L chicken and pork stock
- 1 BBQ pork leg
- 500 g / 1.1 lb BBQ pork meat ((the part near the leg))
- 1 kg / 2.2 lb BBQ pork bones
- 1 3/4 tsp salt ((or to taste))
- 2 1/4 tbsp chicken bouillon powder ((or to preference))
- 10 dried red dates
Instructions
- 1
Rinse then soak the dehydrated bok choy overnight. Make sure to replace the water at least 2 times - once at 15 minutes and the second time at the 30 minute mark.
- 2
Soak the blanched peanuts for 1 hour. Drain, then set aside.Note: If you prefer your peanuts harder, soak them for a shorter period of time.
- 3
Bring the stock to a boil and add the bones and meat in. Let it simmer on a low-medium heat for a minimum of 1 hour or until the meat has softened.
- 4
Wash and drain the choy gorn.
- 5
Use scissors to cut off the hard ends of the dried vegetable.
- 6
When the bone meat has softened, add the rehydrated bok choy, soaked blanched peanuts and dried red dates.
- 7
Pour in the rice and season with the salt and chicken bouillon powder. Let it simmer for 1 hour or until the rice is cooked.
- 8
Serve hot as is!