By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
715 cal · 75 min
Congee with Ground Pork and Crispy Shallots
Recipe GLPRca23e9a9948e92
Rate this recipe
Average rating: 4.8 (1)
A comforting and nourishing rice porridge infused with ginger, topped with savory ground pork and golden crispy shallots. This one-pot dish combines tender rice cooked until creamy with aromatic broth, finished with fresh green onions and white pepper for a balanced, warming meal.
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Ingredients
1 cup white rice
6 cups low-sodium chicken stock
1 to 2 cups water
1 inch piece fresh ginger, sliced
Kosher salt to taste
4 medium shallots, thinly sliced into rings
6 tablespoons vegetable oil
8 ounces ground pork
1 bunch green onions, sliced for garnish
White pepper to taste
Directions
Rinse the rice under cold water until the water runs clear, then drain well.
In a large pot, combine the drained rice, chicken stock, water, and ginger slices. Bring to a boil over high heat, stirring occasionally.
Once boiling, reduce heat to low and simmer uncovered for 45 to 50 minutes, stirring frequently to prevent sticking, until the rice breaks down and the porridge becomes creamy and smooth.
While the congee simmers, heat the vegetable oil in a skillet over medium-high heat. Add the sliced shallots and fry, stirring occasionally, for 8 to 10 minutes until golden brown and crispy. Using a slotted spoon, transfer the crispy shallots to a paper towel to drain, leaving the oil in the pan.
In the same skillet with the shallot oil, add the ground pork and cook over medium-high heat, breaking it apart with a spoon, for 5 to 7 minutes until fully cooked through with an internal temperature of 165°F and no pink remains.
Remove the ginger slices from the congee and discard. Taste the congee and season with kosher salt and white pepper as needed.
Ladle the hot congee into bowls and top each serving with the cooked ground pork, crispy shallots, and sliced green onions. Serve immediately.
Comments
This is a straightforward dish with zero ingredient sourcing complications—white rice, chicken stock, ginger, shallots, ground pork, and green onions are stocked everywhere in Charlotte, and the stated 75 minutes is honest (slow simmer time is real). Cost per serving lands around $2.50–$3.00, driven by a pound of ground pork and fresh ginger, both affordable staples. Congee reheats beautifully and feeds four comfortably, making it ideal for a weeknight that rewards patience over attention; the only caveat is that it demands a full hour of simmering, so plan accordingly if you need dinner fast.
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