Pork Bone Congee Recipe
User Reviews
5
Pork Bone Congee Recipe
Description
This congee begins by marinating pork back bones in salt, then boiling and skimming the bones to create a clear broth. Adding dried squid, conch, or scallops enriches the soup with umami depth. The broth simmers gently for hours, extracting flavor and gelatin from the bones.
Rice soaked briefly beforehand is added to the broth and cooked until it either breaks down fully into a smooth gruel or retains some grain structure, depending on personal preference. The slow simmer develops a rich, hearty porridge with a complex broth base.
The congee can be garnished with chopped scallions, cilantro, and freshly ground black or white pepper. It serves well as a nourishing breakfast or light meal, especially on cool days or when comfort food is desired.
Ingredients
- 3 pounds pork back bone (cut into 2-inch pieces, washed, and drained)
- 1 tablespoon salt
- 4½ quarts water
- 2 pieces squid smashed into small pieces, optional, dried; or dried conch (2 pieces) or dried scallops (3 large
- 1 cup rice soaked in water for 30 minutes, uncooked
- 1 scallion (chopped)
- ¼ cup cilantro (chopped)
- ground black pepper to taste, or ground white pepper; fresh ground
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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