Pork and Dried Shrimp Congee
Congee is a type of rice porridge popular in Asia in fact this is similar to serving rice, pasta and tortilla where an array of meats and vegetables can be added to it. Congee can be eaten anytime of the day but the most popular one is during breakfast where effectively becomes the cereal of Asia. Preparing this can be done in a million of ways I even remember some of my Chinese friends told me when they mom prepares it every morning they adjust the ingredient depending whether you are sick or not, and if you are ill then they also adjust what goes into the congee depending on your illness.
In Philippines is not as elaborate as this we even have a fewer congee variants, in fact there are only 4 popular ones first is the lugaw the most basic of them all, where rice is just cooked in water up to you what you add to it but the most popular one is sugar. The next simple variant is called the Champorado where it’s nearly similar to lugaw it is cooked with cocoa, sugar and milk. Then we have the Goto basically a savoury congee served with Ox Tripe, chicharon and lots of garlic. Finally the Arrozcaldo, another savoury congee but this time served with chicken, ginger, egg and again lots of garlic.
Today we will not be making any Filipino style congee but we will making a Chinese one but using ingredients familiar to the Filipino palate. Pork and Dried Shrimp Congee is our recipe for today and like the name suggest it’s a congee made with pork, dried shrimps and shiitake slowly simmered to perfection then served with eggs, chopped spring onions and crispy fried garlic.
- 1½ cups long grain white rice
- 6 cups chicken stock
- 2 cups water
- 250 g pork tenderloin, whole
- 250 g fatty pork belly, sliced into small cubes
- ¼ cup dried shrimps
- 6 pcs dried shiitake mushrooms
- ½ thumb sized ginger, thinly sliced
- 2 pcs small shallots, minced
- 4 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- hard boiled eggs
- crispy fried garlic
- chopped spring onions
- Season pork belly generously with salt and freshly ground black pepper, set it aside.
- In a pot add oil then brown pork belly pieces until crunchy, remove pork from pot then set is aside.
- Add the dried shrimps and cook quickly until it is very fragrant. Remove dried shrimps then set it aside.
- Sauté the garlic, shallots and ginger, add the rice, mushrooms and the whole pork loin then the chicken stock and water, bring this to a boil then lower heat and simmer for 40 minutes while occasionally stirring.
- Remove pork and mushrooms then slice both thinly, simmer for 10 more minutes in low heat.
- Season congee with fish sauce and freshly ground black pepper. Add the pork and mushroom back then give it a mix.
- Place congee in serving bowls then garnish with boiled eggs, crispy fried garlic and chopped spring onions