For a Chinese southerner, what food can be more warm and comforting than a hot bowl of pork congee (粥)? The humble congee is the sort of food kids get when they are sick. It is also a popular street food and you will find it at ‘yum cha’. Coogee goes well with fried noodles, Chinese donuts and it is delicious by itself. You can eat it with the thick & bulky Chinese ceramic spoon, or raise the bowl to your lips and slurp it.
If you’d like to have a go at cooking your own congee, a pressure cooker is highly recommended, otherwise it takes hours.
Here is my lunch today, brown rice congee with salted pork and peanuts.
Recipe is as follow:
(Serves 3 as a low FODMAP recipe)
- 1 cup of brown rice
- 7 cup of water
- 50g pork belly
- 30g salted peanuts
- salt & pepper
- to garnish, green part of shallot (scallion) or coriander, chopped (optional)
- In bowl, rub 1 tbs of salt all over the pork belly, cover with cling wrap and leave in fridge over night; the next day, rinse the pork belly & cut the pork belly into very small strips
- Add 1 cup of brown rice and 5 cups of water to pressure cooker; cook on high pressure for 35 minutes; release pressure; stir; add sliced pork belly, peanuts and 2 cups of water (more water if you feel the congee is too thick for your liking, or less if you like a thicker congee); cook for further 10 minutes; release pressure; stir; add salt and pepper to taste
- To serve, garnish congee with green shallot or coriander (optional)