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:

Comments

Post a Comment

Popular posts from this blog

Ginkgo Bean Curd and Barley Sugar dessert (白果腐竹薏米糖水)

Do you miss this delicacy of Ginkgo Bean Curd and Barley Sugar dessert? When did you most recently enjoy or make it? Ginkgo, commonly known as ginkgo. It is very popular when used to cook bean curd sheets. I went to a dessert house two days ago. The waitress was serving this dessert to a young lady who was sitting next to me. I overheard that lady comment about that dessert is different from other dessert houses. So, I give it a go. I am not sure how it was different from other dessert houses. But it is different from what I had before. It is creamy, smooth, and rich in flavour. So, I am going to copycat this, and my family loves it so much. Especially youngsters who do not like any small chunks to chew on with liquid dessert. This dessert can be cooked on the stove or pressure cooker. There's a catch, though: Yuba sheets or bean curd sheet, also known as Fu Chuk, come in a variety of forms.   If you opt for making this dessert over a stove, need to choose the kind that disso...
Post a Comment
Read more

Dong Po Rou （东坡肉）

Dong Po Rou （东坡肉） – wine braised pork belly. It’s rich and savoury, tender that melts into your mouth. Traditionally, the pork belly is pan-fried before being braised or stewed for one to one and a half hours on low heat. Some of the recipes even call for steaming for an additional half an hour after stewing. It is very time-consuming. But as you are aware, I enjoy making recipes simpler without compromising the taste. You, too, I'm sure. Therefore, I skipped the pan-frying step and proceeded directly to braising the pork after blanching it, and then continued to cook with a pressure cooker. Don't worry; the dish's flavour remains unaffected. I'm hoping this simplified method may come in handy for your regular cooking. Trim off the edges of the pork and cut it into 3x3 cubes. Tie cooking twine around each cube. This will assist the cubes in keeping their form while cooking. If the pork that you bought is at the mid portion of the belly is ideal, there is a nice bala...
Post a Comment
Read more

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more