Craving a comforting and flavorful bowl of warmth? Look no further than this recipe for incredibly soft and bouncy pork congee, a classic Cantonese breakfast dish that's perfect for any time of day. Forget the fishy smell often associated with congee – this recipe uses a simple trick to ensure a deliciously clean and savory broth, highlighting the tender, melt-in-your-mouth pork. The rich, creamy texture will leave you feeling satisfied and nourished, making it an ideal meal for a chilly evening or a lazy weekend brunch.
This recipe focuses on achieving that perfect balance of texture and flavor, guiding you through each step to create a truly exceptional congee. From selecting the right cut of pork to mastering the gentle simmering process, we'll ensure your congee is a culinary masterpiece. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Ladle
- Mortar and Pestle
- Cup
Ingredients
- Sliced Pork: 500 grams
- Seasoning Powder: 1 teaspoon
- White Sand Sugar: ½ teaspoon
- White Soy Sauce: 2 tablespoons
- Vegetable Oil: 2 tablespoons
- Garlic: 4 cloves
- Peppercorns: 1 tablespoon
- Plain Water: 2000 milliliters (2 liters)
- Pork Stock Cubes: 2
- White Soy Sauce (for congee): 4 tablespoons
- Seasoning Powder (for congee): 1 teaspoon
- White Sugar (for congee): 1 tablespoon
- Shiitake Mushrooms: 6
- Cooked Rice: 500 grams
- Ginger: 50-100 grams
- Fried Soybean Paste: 2 tablespoons
- Celery Leaves
Step-by-Step Instructions
Step 1. Prepare the Pork and Aromatics
- Marinate the pork with seasoning powder, white sand sugar, white soy sauce, and vegetable oil. Knead and massage well for a tender result.
- Pound garlic and peppercorns roughly.
- Fry the garlic mixture in vegetable oil until golden yellow to create garlic oil. Set aside.
Step 2. Cook the Congee Base and Pork
- In a pot, boil plain water with pork stock cubes and add the fried garlic.
- Add white soy sauce, seasoning powder, and white sugar to the boiling water.
- Add soaked and sliced shiitake mushrooms.
- Add the marinated pork to the boiling broth, gently stirring to avoid breaking the pieces. Cook until the pork is done.
Step 3. Finish and Serve
- Add the cooked rice and stir gently until it breaks up and begins to puff.
- Add sliced ginger, fried garlic, and celery leaves.
- Serve hot.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- The secret to soft pork is thorough kneading and massaging.
- Don't overcook the garlic oil; light golden yellow is ideal.
- Add the remaining fried garlic at the end of the cooking process.
- Soak dried shiitake mushrooms in water until they puff up, then squeeze out the black liquid before slicing.
- Add the pork gently to prevent it from breaking apart.
Nutrition
- N/A
FAQs
1. Why does my pork congee sometimes have a fishy smell?
A fishy smell usually comes from overcooking the pork or using low-quality pork. Ensure you use fresh pork and don't overcook it. Blanching the pork before adding it to the congee helps remove impurities.
2. How can I make my congee extra bouncy?
The key to bouncy congee is a slow and gentle simmer. Don't rush the cooking process! Also, using short-grain rice helps achieve that desired texture.
3. Can I add other ingredients to this recipe?
Absolutely! Feel free to customize it with your favorite vegetables, like mushrooms or greens, or add a soft-boiled egg for extra protein.
Enjoy your perfectly soft and bouncy pork congee – a warm, comforting, and flavorful meal that’s sure to become a family favorite. This recipe proves that achieving delicious congee is easier than you think, even without any lingering fishy smells. So grab your ingredients and start cooking your way to a truly satisfying bowl of goodness!