Congee with ground pork and asparagus

Based on 6 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“A recent trip to Hong Kong re-ignited my childhood love of congee, a salty, savory, and smooth rice porridge eaten all over Asia. There are ways to dress it: Try it with poached, shredded chicken, sweet corn, boiled or century egg, beef brisket, shiitake mushrooms, and, if you can find them, crunchy ‘youtiao’ Chinese donuts. This version makes use of not-so-classic, but, at the time of publishing, very in-season green asparagus alongside ground pork.”

Difficulty

Medium 👍
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g ground pork
200 g green asparagus
15 g ginger
2 cloves garlic
1 tsp Shaoxing wine
1 tsp soy sauce
2 tsp sweet soy sauce
½ tsp sesame oil
100 g jasmine rice
500 ml chicken stock
scallions
500 ml water
vegetable oil (for frying)
sesame oil (for frying)
cilantro (for serving)
fried onion (for serving)
soy sauce (for serving)
sesame oil (for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • fine grater
  • bowl (large)
  • pot
  • cooking spoon
  • spatula
  • frying pan
  • 2 bowls

Nutrition per serving

Cal
749
Protein
59 g
Fat
24 g
Carb
72 g
  • Step 1/4

    Remove tough ends from asparagus, slice off the tops, and then slice the length into small rounds approx. 0.5 cm/0.25 in. wide. Set aside. Finely grate a third of the ginger, grate garlic, and add to a bowl along with pork mince, Shaoxing wine, soy sauce, sweet soy sauce, sesame oil. Mix well and let marinate.
    • 200 g green asparagus
    • 5 g ginger
    • 1 clove garlic
    • 100 g ground pork
    • 1 tsp Shaoxing wine
    • 1 tsp soy sauce
    • 2 tsp sweet soy sauce
    • ½ tsp sesame oil
    • knife
    • cutting board
    • fine grater
    • bowl (large)

    Remove tough ends from asparagus, slice off the tops, and then slice the length into small rounds approx. 0.5 cm/0.25 in. wide. Set aside. Finely grate a third of the ginger, grate garlic, and add to a bowl along with pork mince, Shaoxing wine, soy sauce, sweet soy sauce, sesame oil. Mix well and let marinate.

  • Step 2/4

    Add rice, chicken stock, a piece of ginger, scallion, garlic, and water to a pot. Bring to a boil, stir well, then lower the heat and let simmer for 30 min., stirring once in the middle of the cooking time to make sure the rice doesn't stick to the bottom of the pot. After simmering for 30 min., remove the lid from the congee, stir well, and let cook for another 15 min. with the lid off, increasing the heat to medium if it looks too watery. The mixture should be thick and glossy in the end, with a consistency that’s runnier than porridge but not soup-thin. Remove the scallion, garlic, and ginger before serving.
    • 100 g jasmine rice
    • 500 ml chicken stock
    • 5 g ginger
    • scallion
    • 1 clove garlic
    • 500 ml water
    • pot
    • cooking spoon

    Add rice, chicken stock, a piece of ginger, scallion, garlic, and water to a pot. Bring to a boil, stir well, then lower the heat and let simmer for 30 min., stirring once in the middle of the cooking time to make sure the rice doesn't stick to the bottom of the pot. After simmering for 30 min., remove the lid from the congee, stir well, and let cook for another 15 min. with the lid off, increasing the heat to medium if it looks too watery. The mixture should be thick and glossy in the end, with a consistency that’s runnier than porridge but not soup-thin. Remove the scallion, garlic, and ginger before serving.

  • Step 3/4

    Meanwhile, heat a frying pan over medium-high heat with a little vegetable oil and a drop of sesame oil. Add asparagus and fry for approx. 5 min. Remove from the pan, add the ground pork and fry, making sure you break up the mince into small pieces. Continue to fry until golden, approx. 7 min.
    • vegetable oil (for frying)
    • sesame oil (for frying)
    • spatula
    • frying pan

    Meanwhile, heat a frying pan over medium-high heat with a little vegetable oil and a drop of sesame oil. Add asparagus and fry for approx. 5 min. Remove from the pan, add the ground pork and fry, making sure you break up the mince into small pieces. Continue to fry until golden, approx. 7 min.

  • Step 4/4

    Slice remaining ginger into fine matchsticks. Finely slice remaining scallion diagonally. Divide congee between bowls, top with ground pork mixture, asparagus, sliced scallion, and ginger, and garnish with freshly plucked cilantro leaves and crispy fried onions, if desired. Drizzle with extra soy sauce and sesame oil. Enjoy!
    • 5 g ginger
    • scallion
    • cilantro (for serving)
    • fried onion (for serving)
    • soy sauce (for serving)
    • sesame oil (for serving)
    • 2 bowls

    Slice remaining ginger into fine matchsticks. Finely slice remaining scallion diagonally. Divide congee between bowls, top with ground pork mixture, asparagus, sliced scallion, and ginger, and garnish with freshly plucked cilantro leaves and crispy fried onions, if desired. Drizzle with extra soy sauce and sesame oil. Enjoy!