Cantonese Lean Pork Congee Food

PORK BONE CONGEE RECIPE

Pork Bone Congee Recipe image

Pork bone congee or "gee gwut jook" in Cantonese phonetics, is a simple rice congee dish flavored with a meaty pork bone stock.My mom's pork bone congee soup goes back to as long as I remember it as a little kid and is just as good now as it was then!

Provided by Bill

Time 5h10m

Number Of Ingredients 8

Ingredients

3 pounds pork back bones ((cut into 2-inch pieces, washed, and drained))
1 tablespoon salt
4½ quarts water
2 pieces dried squid or 2 pieces dried conch or 3 large dried scallops) ((smashed into small pieces, optional))
1 cup uncooked rice ((soaked in water for 30 minutes))
1 scallion ((chopped))
¼ cup cilantro ((chopped))
Fresh ground black or white pepper ((to taste))

Steps:

Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator.
Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.
Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours.
Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy's method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!
One point I'd like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can't see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or "blossom like a flower," to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like a flower. But once you're familiar with this congee recipe, feel free to adjust the amount of water and/or rice according to your own preferences!
At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper.

Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 610 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CANTONESE PORK

Cantonese Pork image

This Cantonese-style recipe is our favorite way to prepare pork loin. We love it with fried rice and veggies, but it's also delicious sliced and served cold as an appetizer. Try dipping it in soy sauce, hot mustard and sesame seeds. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or mirin (sweet rice wine)
4 garlic cloves, crushed
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1 teaspoon oyster sauce
1 teaspoon Chinese five-spice powder
1 teaspoon salt
1 teaspoon red food coloring, optional
1 boneless pork loin roast (about 4 pounds)

Steps:

In a large shallow bowl, combine the first 10 ingredients and, if desired, red food coloring. Cut pork roast lengthwise in half. Add pork; turn to coat. Cover and refrigerate at least 24 hours., Transfer pork and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in roast reads 145° and meat is tender. Let roast stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 262 calories, Fat 10g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 498mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges