Skip to main content

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.

 

 

 

 

 

 

 

 




Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more