Today I made slow cooker pork quinoa congee. It’s getting closer to ANZAC day, which means for Canberra residents it’s time to turn on our heaters. With the horrible cold Canberra weather coming it’s time for more comfort food. Over the last few weeks I’ve made tinned corned beef and chicken giblets congee in my pressure cooker.
This slow cooker pork quinoa congee was made with pork spare ribs and made succulent with the fat from some speck.
- Pork spare ribs
- Arborio rice
- Red quinoa
- White quinoa
- Desiccated coconut
- Ginger marmalade
- Chicken stock cube
- Dice the meat
- Dice the potato
- Put everything into the slow cooker
- Cook on low for 6 hours
- Plate up and shoot a photograph
- Eat a bowl of congee
- Vacuum pack the rest for leftover meals
- Wash the dishes
- Write the recipe
- Blog (verb)
I hope you’ve enjoyed your weekend.
Here are some photographs of the preparation of my meal.
Do you like how much fat is in the speck? It rendered and softened nicely during the cooking.
Here is my breakfast today
Here is my lunch from today
Here are some photographs of my walk around Lake Ginninderra this morning.
If you want to see where the photographs were taken check out the map underneath the photograph.
Mmm…slow cooker pork quinoa congee for the win!