Leftover-rice congee with crispy chili garlic pork
Ethan Chlebowski · ♥ 14.6K likes · 444.4K views · 8 min video
Read about pork in the BrightCulinary Book
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Ingredients
Method
Techniques
Basic congee, for reference: one part rice to 10 parts water brought to a boil and cooked about an hour until the grains burst and it reduces to a porridge; salt to taste.
- 200 g leftover sushi rice
- 500 ml chicken stock
- 1 whole carrot
- ¼ whole onion
- 2 cloves garlic cloves
Grate the carrot and onion and prepare the garlic.
- 15 g neutral oil
- sesame oil
Heat the neutral oil and a tiny drizzle of sesame oil in a pot over medium; saute the carrot, onion and garlic until fragrant and just starting to brown, two to three minutes.
Mix in the leftover rice, pour in the stock, and cook, stirring occasionally, until the rice breaks down and thickens, 25 to 30 minutes.
- habanero
- 5 cloves garlic cloves
- 1 whole scallion
Finely dice the chili, mince five garlic cloves, and slice the scallion white from the green.
Heat a drizzle of neutral oil in a wok over medium; saute the scallion white, garlic and chili one to two minutes.
- neutral oil
- ½ lb ground pork
- salt
Add the ground pork and a pinch of salt, turn the heat as high as it goes, and crush the pork into fine pebbles with a potato masher; let the fat render and the liquid steam off until it browns and crisps, six to eight minutes.
- water or stock
- 15 g soy sauce
- 15 g hoisin sauce
Deglaze the crispy bits with a little water or stock; add the soy sauce and hoisin and cook off the excess liquid until sticky.
- salt
- green onion
- ginger
- chili crisp oil
Adjust the congee: reduce to thicken or add stock or water to thin; salt to taste.
Top with a drizzle of chili oil, a couple of spoonfuls of the pork, green onion, fresh ginger and more chili crisp.