Congee with Crispy Chili Pork

A great way to utilize leftover rice.

2-4 servings
55 minutes
Ethan Chlebowski

Ingredients

Congee

  • Chicken broth
    400 g
  • Rice, cooked
    200 g
  • Garlic
    2 cloves
  • Carrots
    1
  • Onions
    1/4
  • Neutral oil
    15 g
  • Sesame Oil
    5 g
  • Salt
    to taste

Chili garlic ground pork

  • Ground pork
    ~ 454 g~ 1 lb
  • Salt
    a sprinkle
  • Birds eye green chilies
    2
  • Garlic
    5 cloves
  • Scallions, thinly sliced whites
    1
  • Neutral oil
    15 g
  • Water
    30 g
  • Soy Sauce
    15 g
  • Hoison
    5 g

For garnish

  • Chili crisp oil
  • Fresh ginger, thinly sliced
  • Scallions, thinly sliced greens

Method

Step 1: Sauté the congee

First, grate the carrot, onion, and garlic cloves. Then, set a pot over medium heat and add the neutral oil along with a drizzle of sesame oil. Add the vegetables and until they start to , which should take about 2 to 3 minutes.

Next, add the leftover rice to the vegetables and mix them together. Pour in the stock and stir well. Bring the mixture to a , then reduce the heat to let it .

Step 2: Simmer the congee

the congee for 20-30 minutes, stirring occasionally, until the rice breaks down and the liquid starts to evaporate, achieving a porridge-like consistency.

While the congee is simmering, prepare the garlic chili pork. If necessary, thin out the congee with more stock or let it longer for a thicker consistency. Taste and add salt as needed.

Step 3: Sauté the pork

Mince the chilis, garlic, and scallion whites and place them into a bowl. Set a wok over medium heat and add the oil. Once hot, toss them into the hot oil and for 1-2 minutes.

Turn the heat to high and toss in the ground pork and salt. Crush the meat up with a potato masher into little pebbles of meat. The fat will start to render and the pork should crisp up, about 3-5 minutes. Add a splash of water into the pan to the crispy bits on the bottom.

Once the liquid has evaporated, add the soy sauce and a drizzle of hoisin. Mix to combine until the pork is coated and slightly sticky. Taste and adjust with more salt, hoisin, or soy sauce if needed.

Step 4: Serve

To serve, ladle a serving of congee into a bowl. Top with a few spoonfuls of crispy pork, then garnish with ginger, scallions, and chili crisp oil.

“In this recipe and video, we discuss Congee or Jook, a staple rice porridge commonly consumed for breakfast or lunch in several Asian countries. Each country has its own unique preparation method. It's also one of my favorite ways to utilize leftover rice!”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories2511
169g
158g
138g

Show macros split into…

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Recommended: 3 servings

FAQ

What is a substitute for hoison?

Hoison is a dark and sauce commonly used in Cantonese dishes. If you don’t have any on hand, use some honey instead.

What if I can’t find Thai birds eye chilis?

They are great for bringing the and are used in a lot of Asian dishes. If you can’t find them, any hot chili will work here.