Pork Bone Congee Recipes

CHINESE CENTURY EGG AND PORK CONGEE IN PRESSURE COOKER 皮蛋瘦肉粥

Steps:

• Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork shank and pork bones for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
• Pressure Cook Pork Congee: Place 173g of Jasmine rice, 1lb pork shank, 1lb pork bones, 2 thin slices of ginger, and 6 ½ cups (1625ml) of cold running tap water into the pressure cooker. Close lid and cook at High Pressure for 35 minutes. Turn off the heat and Natural Release for 20 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
• Shred Pork Shank: Remove pork shank and pork bones from the pressure cooker. Shred and season the pork shank (and meat from pork bones) with ½ tsp of salt, ¼ tsp sesame oil, and a dash of ground white pepper. The pork meat should be slightly too salty. Please taste the seasoning and adjust accordingly.
• Thicken Congee: Turn heat to medium (Instant Pot: Press sauté button, Tatung Pressure Cooker: Press Meat/Chicken Button). Add the century eggs and shredded pork shank meat into the pressure cooker. Taste & season with salt and stir until desired consistency.
• Serve: Garnish with green onions and serve!

CHINESE HAM BONE RICE SOUP (CONGEE)

Steps:

• Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
• Cook using preferred method (times below), or until meat on ham is tender enough to shred.
• Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
• Stir rice well, then return meat AND bone into soup.
• Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
• Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
• Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
• Storage tip: Return bone into the soup, it continues to add flavour.

PORK BONE CONGEE RECIPE

Steps:

• Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator.
• Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.
• Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours.
• Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy's method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!
• One point I'd like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can't see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or "blossom like a flower," to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like a flower. But once you're familiar with this congee recipe, feel free to adjust the amount of water and/or rice according to your own preferences!
• At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper.

PORK CONGEE

Steps:

• Boil pork bones, ginger, and water in a big soup/stock pot. Reduce heat, cover, and simmer for 1 hour.
• Remove the pork bones and ginger, then drain to remove scums and impurities from the stock. Return the stock to the pot.
• Bring the stock back to a boil and add the rice. Once it boils, reduce heat and simmer for 2 hours until the rice breaks down into smooth thick congee. Stir every so often to prevent the congee from sticking to the bottom of the pot.
• Meanwhile, mix ground pork, Tianjin preserved vegetables, water, and sesame oil together until well combined. Set aside.
• Once the congee has finished cooking, drop teaspoonful of ground pork mixture into the congee until all the pork mixture is used up. Once the ground pork is cooked through, about 5 minutes, season with salt and pepper.
• Turn off heat, serve hot with garnish.

CANTONESE LEAN PORK CONGEE

Steps:

• Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
• Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
• After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.

CHICKEN CONGEE IN SLOW COOKER

Steps:

• Rinse the rice until the water runs just about clear.
• Mix everything together in a slow cooker. Cook on high for 5 hours or low on 8 hours.
• When the congee is done, remove the ginger and garlic clove. Take the chicken out. The meat will be falling off the bones, so try to do it gently. Remove the skin and bones, then shred the meat. Mix the shredded chicken back into the congee. You can also reserve some shredded chicken to top on each bowl. If you like thinner congee, add in additional water.
• Serve into bowls and top with desired toppings.