One Hundred Thirty-Seven

Is there a ground pork shortage nationwide, or is it just in the vicinity of Hot Springs? I have been looking for ground pork for days.  How can I make pork congee without ground pork? I finally took desperate measures yesterday afternoon and bought a package of mild pork sausage; I can only hope the producers used virtually no spices. I realize this is a problem of miniscule proportions, but it’s my problem for the moment.

About John Swinburn

"Love not what you are but what you may become."― Miguel de Cervantes
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2 Responses to One Hundred Thirty-Seven

  1. It is really good stuff, Juan. Here’s the recipe I use (I also splash soy sauce on mine when I eat it):

    Congee with Minced Pork and Crispy Shallots

    • 1 cup rice
    • 6 cups homemade or store-bought low sodium chicken stock
    • 1 inch piece ginger, sliced thick
    • 1 to 2 cups water
    • Kosher salt
    • 4 shallots, sliced into thin rings
    • 6 tablespoons vegetable oil
    • 8 ounces ground pork
    • 1 bunch green onions, sliced for garnish
    • White pepper to taste

    1. In heavy bottomed saucepan over medium heat, bring rice, chicken broth, ginger, and 1 teaspoon salt to simmer. Reduce heat to low and gently simmer, stirring and gently mashing occasionally, until rice is softened, broken down, and mixture is creamy and the consistency of porridge, 60 to 75 minutes. Add water to adjust consistency as it cooks.

    2. While rice is cooking, prepare the shallots and pork. In skillet, heat oil with shallots over medium heat. Cook, stirring, until shallots are golden and crispy, about 5 minutes, adjusting heat so the shallots don’t burn. Pour the shallots and oil into a bowl.

    3. In same unwashed skillet, cook pork with 1/4 teaspoon salt over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.

    4. When porridge is ready, stir in pork and season to taste with salt. Ladle into bowls and top with shallots (and shallot oil to taste) and green onions. Sprinkle with white pepper to taste.

  2. jserolf says:

    Looked this one up, John. I’ve got try my hand at this! Let us know how you do with yours.

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