Congee
- Saltto taste
Chili garlic ground pork
- Ground pork~ 454 g~ 1 lb
- Birds eye green chilies2
- Garlic5 cloves
- Scallions, thinly sliced whites1
- Water30 g
- Soy Sauce15 g
- Hoison5 g
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 3: Sauté the pork
Congee
- Saltto taste
Chili garlic ground pork
- Ground pork~ 454 g~ 1 lb
- Birds eye green chilies2
- Garlic5 cloves
- Scallions, thinly sliced whites1
- Water30 g
- Soy Sauce15 g
- Hoison5 g
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.