Chinese Ground Pork Congee Rice Porridge Recipe
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5
15 reviews
Excellent
Chinese Ground Pork Congee Rice Porridge Recipe
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Chinese Ground Pork Congee is a comforting rice porridge featuring marinated ground pork with ginger, garlic, and seasonings cooked slowly with jasmine rice in water or stock until creamy. The pork adds savory depth to the smooth and silky rice base, creating a warm dish suitable for breakfast or any time of day when a mild, soothing meal is desired.
Description
The recipe begins with marinating ground pork using ginger, garlic, sesame oil, Shaoxing wine, salt, sugar, cornflour, and white pepper, which brings complexity and tenderness to the meat. Jasmine rice is rinsed and briefly stir-fried with ginger and sesame oil before simmering in water or chicken stock.
Cooking the congee involves gentle simmering with frequent stirring to prevent sticking and break down the rice into a soft porridge texture. The pork is added as part of the cooking process, releasing its marinated flavors into the porridge. The resulting consistency is creamy and smooth with distinct fragrant notes from ginger and garlic.
This congee can be garnished with extra julienned ginger or served with condiments to balance the savory flavor. It is suitable for quiet meals and serves as a warming dish to soothe and satisfy without heaviness.
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Ingredients
Marinate meat
- 1 lb ground pork If possible, get pork with a higher fat content.
- 1½ thumbs ginger About 3-4 inches long in total. Cut 3 slices and grate the rest. I suggest julienning extra as a garnish.
- 2 cloves garlic Minced
- ½ Tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon salt Substitute: light soy sauce or fish sauce
- 1 teaspoon cornflour
- ½ teaspoon white sugar
- ⅛-¼ teaspoon ground white pepper Or to taste (you'll need less if your pepper is fresh.) If you don't have this, just omit it. White pepper clumps easily so make sure to scatter it all around the porridge, instead of just pouring it straight in the pot of rice.
For the rest of the porridge
- 1 Cup jasmine rice You can substitute with short grain rice too but the texture will be a bit different. See Notes on how to reduce the cooking time, long grain
- 12 Cups water You can also use pork or chicken stock if you want, but it's not really necessary. Feel free to experiment with a rice: water ratio from 1:6 to 1:12. (You may need to add more water later, if you don't use 12 Cups of water.)
Optional garnish: julienned ginger, these congee toppings and side dishes, and/ or a drizzle of sesame oil.
Instructions
Marinating
- Marinate the ground pork with the ginger, garlic, white pepper, salt, sugar, sesame oil and Shaoxing wine. Mix well so the marinate is well-spread in the meat mixture.
- Add the cornflour and mix evenly.
- Place the meat back in the fridge. Note: I usually do this right before I want to cook, but you can do it the night before if you want the flavor to really soak in.
Cooking the congee
- Put the rice in a fine sieve and rinse 2-3 times with cold water till the water runs clear.
- Heat 1 teaspoon of sesame oil to a pot, then briefly stir-fry the ginger and rice. (They need to be dry or the oil will sputter. If you want to skip this step, just bring the water to the boil, then add the rice and allow it to a simmer, covered, for 70 minutes or so.)
- Add the 12 cups of water (or chicken stock) into the pot and bring to the boil over high heat, stirring simultanously.
- Once it reaches a boil, reduce to low or medium heat till it reaches a simmer. Keep stirring to prevent the rice from sticking to the pot.
- Once simmering, partially cover with the lid and simmer for 35-40 minutes, stirring every 15 mintues or so. (You should not have to add water but, if your fire is too hot and your congee looks dry, do add more water or stock.)
- After 35-40 minutes, remove the pork from the fridge and allow it to come back to room temperature. (This makes it juicier.)
- 15-20 minutes later, once the pork is at room temperature and the congee is at your desired consistency, bring the pot back to the boil. NOTE: If the congee is too thick, add more water, if it's too thin, stir and boil it for longer but make sure the pork is not at room temperature for too long.
- Once boiling, add the pork to the congee and stir till cooked for 5 to 10 more minutes. (Stirring helps thicken the congee even more.)
- Season to taste with salt. Garnish with julienned ginger, these congee toppings and side dishes, and/ or a drizzle of sesame oil.
Notes
- The cook time can be reduced from about 70 minutes to 20 minutes by following alternative methods while maintaining the creamy texture; see the original recipe post for details.
- Nutritional information provided is an estimate and may vary.
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
22g
(7%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
47mg
(16%)
Sodium
390mg
(16%)
Potassium
223mg
(5%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Vitamin A
5IU
(0%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 7people
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 47mg | 16% |
| Sodium | 390mg | 16% |
| Potassium | 223mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
15 reviews
Excellent
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