Roast pork and tea egg congee

Roast pork and tea egg congee

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

Congee is a dish I first experienced as a young chef in Sydney. After work and a few drinks we would always end up in Chinatown sometime between 1 and 3 am. Congee was a popular choice when we needed nourishment, and this is my version of the preserved egg and pork congee we used to order.

Congee is basically a porridge made from either leftover rice or broken rice. It’s very nutritious and is often given to the elderly or convalescing. It can be flavoured with fish, pork or chicken. This recipe uses both leftover rice and pork.

Ingredients

Quantity Ingredient
3 cups leftover steamed rice
1 litre Basic chicken stock
salt
200g Cracking roast pork belly
1 spring onion, thinly sliced
2 tablespoons crispy fried shallots
2 tablespoons crispy fried garlic
1 red chilli, chopped
soy sauce, to serve
white pepper, to serve

Tea-stained eggs

Quantity Ingredient
4 eggs, hardboiled
150ml soy sauce
1 star anise
1 tablespoon gunpowder tea

Method

  1. To make the tea-stained eggs, roll the hardboiled eggs on the bench – hard enough to crack the shells but not so hard that they come off. Place the eggs in a small saucepan, add the soy sauce, star anise, gunpowder tea and enough water to cover. Bring to the boil, reduce heat, then simmer for 1 hour. Allow the eggs to cool in the liquid.
  2. To make the congee, combine the leftover rice and chicken stock in a saucepan and bring to the boil. Reduce heat and simmer for 30 minutes, until the rice has broken down and the stock has thickened, then season with a little salt.
  3. Add the sliced pork to warm in the congee, followed by the peeled and halved eggs.
  4. Divide the congee between four bowls and garnish with the spring onion, crispy shallots and garlic and a little chopped chilli. Serve with soy sauce and white pepper.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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