I’ve made chicken congee each weekend for the last three weeks. My friend and fellow blogger Tales of a Confectionist mentioned how she likes pork congee. I’ve only ever really had pork congee a few times in my life.
I thought it would be tastier if I used smoky ham hocks rather than just pork mince.
- Ham hocks
- Pork mince
- Organic red rice
- Chicken stock
- Buderim Ginger Factory ginger marmalade
- Star anise
- Chinese five spice
- Brussels sprouts
- In a slow cooker add
- cup of rice and quinoa
- A handful of Brussels sprouts
- Five hundred grams of pork mince
- Ham hocks
- cups chicken stock
- tablespoon ginger marmalade
- A couple of star anise
- A couple of shakes of Chinese five spice
- Turn the slow cooker on
- After 6 hours strip the fat off the ham hocks
- Pull the meat off and mix everything through
- Put most of the food into a large dish and cover and store in the refrigerator. If there is too much for the week to come, freeze some.
- Spoon out enough for a large bowl making sure to get some chunks of ham hock meat.
- Shred some cos lettuce and add to the bowl.
- Shoot a photograph.
- Eat the pork congee and savour the flavour.
- Wash the dishes.
- Write the recipe.
- Blog (verb)
To see a gallery of photographs see my Google Photos. Click on a photograph to see a full sized image and click on the information (i) icon for EXIF data including a map if the photograph has been geotagged.
Have you tried pork congee?
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.