Spicy Pork Congee

First let me say, sometimes it's a miracle when I remember to snap pictures of the different steps of cooking recipes. The number of times I need to leave the cook top to grab a snack, find a toy, break up a fight, wipe some tears, or look at the amazing milk puddle that looks like an elephant (true story)...there's too many to count. All that to say, just getting the meal made and on a plate is a feat. Just know that I understand that if you are cooking with small children around, I get that the struggle is real. 

So today's dish is a kind of rice porridge. There are endless variations of this across countries, and I have been making this particular recipe for a couple of years now. Congee is SO satisfying on cold winter days, not that we have many of those here in South Texas. So if you're looking for an alternative to soup but still want comfort food, this is it. It is a mixture of rich and bright flavors- and bonus! you can make it as spicy (or not so spicy) as you want, depending on your audience. AND it's easy. Can't go wrong with this one. As an aside, this is only the beginning of showcasing my love of all things pork shoulder. Enjoy!

Spicy Pork Congee
Adapted from Food and Wine Magazine

Makes 4 Servings

Ingredients:

• 1 c long grain, white rice (rinsed)
• 7 c chicken stock
• 1/2 tsp Kosher salt, plus more for seasoning at the end
• 1 in of ginger, peeled and chopped fine
• 2 T vegetable oil
• 1 lb pork shoulder, trimmed of thick layers of fat (there will still be fat marbling left behind, also known as deliciousness), cut into 1/2 in cubes
• 3 cloves garlic, minced
• 1 T fish sauce (or soy sauce, if preferred)
• Chili garlic sauce, to taste
• Cilantro for garnish, if desired (my husband is among those that think cilantro tastes like soap, so you'll rarely see me actually use this herb. But it is tasty to many of us, so I suggest trying it. :))

Directions:

1. Make sure cubing the pork shoulder and prepping the ginger are the first things you do. This will make the rest of the meal prep easy and quick!
   
2. Start preheating the oil in a non-stick 12in skillet to med-hi heat.
3. While the oil is heating, place rinsed rice, stock, salt and ginger in a stockpot on a separate burner from skillet. Heat on high until boiling, then reduce to a simmer, uncovered.
4. While you wait for the rice to boil, place the pork shoulder cubes and garlic in the preheated oil. Be careful not to crowd the pan, and don't stir the pork until the first side is browned. This seals in flavor and moisture. Then stir to allow other sides to brown. This will take about 10 min. 
   
5. Remove pan from heat and stir in fish sauce. 
   
6. By now your rice should be at a simmer. Now you can add the pork shoulder, drippings/sauce and all to the stockpot with the rice. 
   
7. Allow to simmer, stirring periodically, for 30-45 min. Rice will want to stick to the bottom if you forget to stir every once in a while. 
8. Once the congee has thickened to almost a thick, stew-like consistency and rice is beginning to break up a bit when you stir it, it's ready to remove from the heat. Stir in as little or as much chili garlic sauce as you like. About 2 T worth. We love bold flavors, so I add a lot. Season with extra salt to taste. 

   

   I've used up most of this one, but this gives you an
    idea of what to look for in the Asian foods aisle

9. Serve hot.
10. Optional: Garnish bowls of congee with sprigs of cilantro.

*Congee thickens A LOT once it has cooled. When eating left overs the next day, just mix in a little water until it's as soupy as you want it again.