Rice & Pork

congee

with Chiles, Crispy Garlic & Ginger

HANDS-ON TIME

30 MIN

TOTAL TIME

55 MIN

Serves 4

Steamed rice is one of the most basic foods to make, isn’t it? Well, if you’ve ever gotten distracted while making dinner, you know this statement is bogus. Even with a rice cooker you might end up with mushy, sticky grains. But with the Asian rice porridge called congee, you actually want to cook the rice until it’s so soft, it suspends itself in its thickened cooking liquid. The trick: Use enough liquid.

• 8½ cups low-sodium chicken broth
• 1 cup long-grain white rice
• ¼ cup canola oil
• 1 (2-inch) piece fresh ginger, peeled and cut into thin matchsticks
• 3 large garlic cloves, thinly sliced
• ½ pound ground pork
• 2 tablespoons low-sodium soy sauce
• Kosher salt
• Chopped fresh cilantro, for sprinkling
• Thinly sliced scallions, for sprinkling
• Thinly sliced hot red chiles, for sprinkling
• Sambal oelek or other Asian chile paste, for serving

In a large saucepan, combine the broth, rice, and 2 cups water and bring to a boil over high heat. Simmer over medium-low heat, stirring often, until the congee is thickened and resembles porridge, about 45 minutes.

Meanwhile, in a medium skillet, heat the canola oil over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the crispy ginger and garlic to a paper towel–lined plate to drain.

Pour off all but 1 tablespoon of the fat from the skillet. Add the pork and cook over medium heat, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Remove from the heat and stir in the soy sauce. Stir the pork into the congee and season with salt.

Ladle the congee into bowls. Sprinkle with cilantro, scallions, hot red chiles, and the crispy garlic and ginger. Serve right away, passing sambal oelek at the table.

DO IT AHEAD The rice and pork congee can be refrigerated in an airtight container for up to 3 days. Reheat gently, adding a little water if it’s too thick. The crispy ginger and garlic can be stored in an airtight container at room temperature for up to 3 days.