There’s nothing quite like a steaming bowl of pork congee to warm you up on a cold, rainy day. This classic comfort food is a staple in many Asian households, loved for its simplicity and heartiness. Whether you’re feeling under the weather or just craving a cozy meal, pork congee is sure to hit the spot.

The History of Congee

Congee, also known as rice porridge or jook, has been around for centuries and is a popular dish throughout Asia. Traditionally eaten as a breakfast food or as a comforting meal for the sick, congee is made by simmering rice in water or broth until it reaches a creamy, porridge-like consistency.

Ingredients:

• 1 cup white rice
• 4 cups chicken broth
• 1 lb pork loin, thinly sliced
• 2-inch piece of ginger, peeled and sliced
• 2 cloves garlic, minced
• 2 green onions, chopped
• Soy sauce, sesame oil, and white pepper to taste
• Optional toppings: fried shallots, cilantro, chopped peanuts

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a large pot, bring the chicken broth to a boil. Add the rice, pork loin, ginger, and garlic. Reduce heat to low and simmer, stirring occasionally, until the rice is tender and the mixture has thickened, about 1-1.5 hours.
3. Remove the ginger slices and discard. Add soy sauce, sesame oil, and white pepper to taste. Stir in the green onions.
4. Serve the congee hot, garnished with your choice of toppings.

Tips for Serving:

Congee is a versatile dish that can be customized to your liking. Feel free to add other ingredients such as mushrooms, eggs, or vegetables. You can also adjust the seasoning to suit your taste preferences.

For a traditional touch, serve the congee with fried dough sticks (youtiao) or pickled vegetables. Enjoy your classic pork congee and savor the comfort it brings in every spoonful.