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.
How I made my first pork congee with smoky ham hocks
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Ham hocks
- Pork mince
- Organic red rice
- Quinoa
- Chicken stock
- Buderim Ginger Factory ginger marmalade
- Star anise
- Water
- Chinese five spice
- Brussels sprouts
Instructions
- 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.
