Congee with Pork Meatballs
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
2 people
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Calories
373 kcal
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Course
Main Course, Breakfast
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Cuisine
Vietnamese
Congee with Pork Meatballs
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This Congee with Pork Meatballs transforms humble ingredients into a nourishing and comforting dish. The dish's mild and easily digestible nature makes it a great choice for those under the weather or seeking a light yet filling meal.
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Ingredients
For the Meatballs
- 6 oz ground pork
- ¼ teaspoon salt
- ⅛ teaspoon black pepper (plus more for serving)
- 1 teaspoon minced garlic
- 2 teaspoons cornstarch
- 2 teaspoons water
For the Congee
- cooking oil
- 2-3 slices of ginger
- 2 scallion stalks, white parts only
- 2.5 oz white rice, rinsed (about ¼ cup plus 1 heaping tablespoon)
- 4 cups water
- ¼ teaspoon salt
To Serve
- chopped green parts of scallion
- julienned ginger
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Instructions
- In a mixing bowl, combine all ingredients in the For the Meatballs section. Mix gently just until everything is combined. Don't over-mix or the meatballs may not turn out tender. Marinate for about 15 minutes.
- Form the ground pork mixture into meatballs, with about 2 teaspoons of meat mixture per meatball.
- Place a deep pot over medium heat. Add some oil to lightly coat the bottom. Then add the ginger slices, and sauté until fragrant. Add the white parts of scallion, and continue to sauté briefly until fragrant.
- Add the rice and stir-fry up to a minute. Then add the water and salt. Bring it to a boil. Skim off foam if needed.
- Drop the pork meatballs into the pot and poach for a couple minutes or until they are just cooked through. They should be cooked through shortly after they float to the surface.
- Take the meatballs out of the pot. Since they have floated to the surface, it will be easy to take them out without disturbing the rice. Set them aside and cover to prevent the exterior from drying out.
- Maintain a simmer and place a lid askew over the congee pot. Simmer for about 30 minutes or until the rice is very soft and the consistency is to your liking. Give everything a gentle stir, then taste and adjust the seasonings.
- Add the meatballs back to the congee to heat them through. Transfer to serving bowls, and top with black pepper, chopped scallion, and ginger. Serve right away.
Notes
- I use Japanese short-grain white rice, which is starchier than long-grain varieties, such as jasmine rice. If you use long-grain rice, you can replace a tablespoon with sticky rice to achieve a creamier consistency.
- I recommend using ground pork with some fat. If you use very lean ground pork, the meatballs will be less juicy. You can also use a mixture of ground pork and ground chicken, turkey, or beef. In all those cases, I suggest adding a teaspoon of oil to the meat mixture.
- You can also choose to skip sautéing the rice. Instead, poach the meatballs first, remove them and then add the rice to the cooking liquid.
- You may season the congee with fish sauce or soy sauce to taste. Feel free to add other toppings for the congee, such as:
- This congee can be refrigerated and reheated the next day. If it becomes too thick, you can add a splash of water to thin it out.
- chopped cilantro or perilla leaves
- a drizzle of sesame oil or chili oil
- roasted or fried peanuts or some fried dough sticks (quẩy/youtiao)
Nutrition Information
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Calories
373kcal
(19%)
Carbohydrates
33g
(11%)
Protein
17g
(34%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
61mg
(20%)
Sodium
658mg
(27%)
Potassium
355mg
(10%)
Fiber
1g
(4%)
Sugar
0.5g
(1%)
Vitamin A
126IU
(3%)
Vitamin C
4mg
(4%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 61mg | 20% |
| Sodium | 658mg | 27% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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