Mom’s Pork Bone Congee.
You can cook Mom’s Pork Bone Congee using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Mom’s Pork Bone Congee
- You need 3 pounds of pork back bones, cut into 2-inch pieces, washed, and drained.
- Prepare 1 tablespoon of salt.
- You need 4 1/2 quarts of water.
- Prepare 2 pieces of dried squid or 2 pieces dried conch or 3 large dried scallops, smashed into small pieces (optional).
- Prepare 1 cup of uncooked rice, soaked in water for 30 minutes.
- It’s 1 of scallion, chopped.
- You need 1/4 cup of chopped cilantro.
- It’s to taste of Fresh ground black or white pepper,.
Mom’s Pork Bone Congee instructions
- Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator..
- Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard..
- Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours..
- Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy’s method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!.
- One point I’d like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can’t see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or “blossom like a flower,” to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like.
- At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper..