Pork Belly and Peanut Congee
A congee simmered from glutinous rice, pork belly, and peanuts, finished with an assortment of supporting ingredients.
Ingredients
Glutinous rice (rinsed, soaked in cold water, drained)
150 g
Pork belly (washed, simmered until 80% done, peeled and diced)
100 g
Peanuts (blanched, peeled, and cooked)
50 g
Dried shiitake mushrooms (washed and sliced)
to taste
Dried shrimp
to taste
Scallion (white part, diced)
to taste
Cooking wine
to taste
White pepper powder
to taste
Cornstarch
to taste
Shrimp oil
to taste
Vegetable oil
to taste
Sesame oil
to taste
Instructions
1
Step 1
Rinse the glutinous rice, soak it in cold water until softened, then drain. Wash the shiitake mushrooms and slice them into thin strips. Blanch the peanuts briefly in boiling water, peel them, and cook until tender.
2
Step 2
Wash the pork belly, place it in a pot and simmer until about 80% cooked. Remove, peel, and dice the meat. Dice the white parts of the scallions.
3
Step 3
Heat oil in a wok until hot.
