Pork Bone Congee Recipe
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5.0
27 reviews
Excellent
Pork Bone Congee Recipe
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Pork bone congee or “gee gwut jook” in Cantonese phonetics, is a simple rice congee dish flavored with a meaty pork bone stock.My mom's pork bone congee soup goes back to as long as I remember it as a little kid and is just as good now as it was then!
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Ingredients
- 3 pounds pork back bones (cut into 2-inch pieces, washed, and drained)
- 1 tablespoon salt
- 4½ quarts water
- 2 pieces dried squid or 2 pieces dried conch or 3 large dried scallops) (smashed into small pieces, optional)
- 1 cup uncooked rice (soaked in water for 30 minutes)
- 1 scallion (chopped)
- ¼ cup cilantro (chopped)
- Fresh ground black or white pepper (to taste)
Instructions
- 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.
Nutrition Information
Show Details
Calories
58kcal
(3%)
Carbohydrates
12g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
610mg
(25%)
Potassium
23mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
30IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 610mg | 25% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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