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Roasted pork bone congee cooked with a pressure cooker

 



Roasted pork bone congee, as the name suggests, is a congee mainly made of pork bones. It is one of the most prevalent things we eat daily. This type of congee is popular in Cantonese. Pork bones are not only nutrient-dense, but they can also supplement a certain amount of calcium required by the human body, particularly in children and the elderly. Pork bone congee is rather simple to make. I believe many housewives and friends already have one in their back pocket.

A wonderful congee should be thick, soft, and glutinous; too much water will make it seem like drinking soup; too much rice would make it feel like eating rice, sticky and difficult to swallow. When spooning a spoonful of congee into your mouth, warm, soft rice grain and thick broth rippled on your tongue.

Pork bone-based soup is full of umami and flavor and is also rich in protein and collagen. I bought roast pork bones from the wet market. It was already in a small chuck. But if you have a large piece of bone, so ask the butcher to cut it into small pieces. The bone itself is already salty and flavorful, I do not add too much salt to the congee, just to your liking, if you think it is bland for your taste buds.

WHAT IS THE DIFFERENCE BETWEEN PORRIDGE AND CONGEE?

The key difference is what they are  made from. Congee is made from rice whereas porridge is made from oats. But they are made in a similar way where they are boiled in water. However, congee is boiled for a long time until the rice breaks into small pieces.

 

IN A PRESSURE COOKER, HOW LONG DOES CONGEE TAKE TO COOK?

Congee takes about 20 minutes to cook in a pressure cooker, but the amount and the consistency of the porridge varies, therefore the time varies as well. It depends on how much water to use, the rice to water ratio is 1:5. Of course, some people prefer thinner congee, while others prefer thicker congee, therefore the amount of water can be adjusted accordingly.

 

INGREDIENTS

1 kg roasted port bone

2 cups of grain white rice

10 cups of water

 

METHODS

 

1. Place bone and water in a pressure cooker and cook the roasted pork bone over high heat on the stove. When the water in the pot has reached a boil and the pressure valve has begun to make a "chi" sound, continue to cook for another 15 minutes, then turn off the heat and allow the steam to escape naturally, which should take around 20 minutes. When you remove the lid, you will notice that the meat has become extremely soft, even falling off the bone. Shred the meat and discard the bone.

 

2. Return the meat and rice to the soup and bring to a boil over high heat, then turn to low heat and continue to simmer for 30 minutes. Allow the steam to naturally escape once more. The rice will have broken down and the broth will have a congee-like consistency. Stir vigorously, then add more water if necessary to achieve the desired consistency. If necessary, thicken by simmering uncovered. Season with salt and pepper to taste, then top with green onions, fried shallots, and sesame oil.

 

 

 

 

 

 

 

 




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