Serves 6
90 min
Ground Pork and Corn Congee
Recipe GLPRcc63a920036670
A comforting Chinese rice porridge made with ground pork, sweet corn kernels, and aromatic ginger and garlic. The pork is seasoned with soy sauce and Shaoxing wine, then simmered together with rice until it breaks down into a creamy, savory porridge. Perfect as a warm main course that comes together in about an hour and a half.
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Ingredients
1/2 pound ground pork
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 teaspoon Shaoxing wine
1/2 teaspoon soy sauce
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
Kosher salt to taste
1/4 teaspoon sugar
2 scallions, chopped (optional)
6 cups water
1/2 cup short grain rice, washed and drained
1 cup corn kernels
Directions
In a small bowl, combine the ground pork with minced ginger, minced garlic, Shaoxing wine, soy sauce, cornstarch, sugar, and a pinch of kosher salt. Mix well until evenly combined and let sit for 5 minutes to marinate.
Heat vegetable oil in a large pot over medium-high heat. Once shimmering, add the marinated pork mixture and cook, breaking it apart with a spoon or spatula, for 3-4 minutes until the pork is cooked through and no longer pink. The internal temperature should reach 160F.
Add 6 cups of water to the pot and bring to a boil, stirring occasionally.
Reduce heat to low. Add the washed and drained short grain rice to the boiling water and stir to prevent sticking.
Simmer uncovered for 60-70 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice will gradually break down and the mixture will thicken and become creamy.
Add the corn kernels to the congee about 10 minutes before it finishes cooking and stir to combine.
Taste and adjust seasoning with additional kosher salt as needed. The congee should have a porridge-like consistency.
Ladle the congee into bowls and garnish with chopped scallions if desired. Serve hot.
