Congee with smoked pork belly and clams

Name: Congee with smoked pork belly and clams
Yield: 10
Ingredients: 750.0g Long White Rice; 4.0x 4 cm Ginger Root; 2.5l Chicken Stock; 2.0pc Star anise; 3.0pc Cloves; 600.0g Pork belly, rind removed; 15.0g Coarse Sea salt; 15.0g Fennel seeds; 40.0ml Sweet Soy Sauce; 2.0tbsp Vegetable oil; 500.0g Clams; 30.0ml Medium-dry sherry; 40.0ml Light soy sauce; 100.0g Bean sprouts; 2.0pc Spring onions; 100.0g Roasted cashew nuts

Congee with smoked pork belly and clams – Recipe

Chinese congee is a rice porridge traditionally eaten at breakfast, but many prefer it for lunch or dinner. There are many ways to adapt the recipe. For example, with a runny egg, duck confit, or smoked haddock. This comforting dish fits the current all-day breakfast trend.

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Congee

Long White Rice 750.0 g
4 cm Ginger Root 4.0 x
Chicken Stock 2.5 l
Star anise 2.0 pc
Cloves 3.0 pc

Pork belly

Pork belly, rind removed 600.0 g
Coarse Sea salt 15.0 g
Fennel seeds 15.0 g
Sweet Soy Sauce 40.0 ml

Clams

Vegetable oil 2.0 tbsp
Clams 500.0 g
Medium-dry sherry 30.0 ml

Before serving

Light soy sauce 40.0 ml
Bean sprouts 100.0 g
Spring onions 2.0 pc
Roasted cashew nuts 100.0 g

Seafood

Pork

Soups

Other Asian

Casual Dining

Thai

Main Meals

Starters

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Preparation

Congee
- Leave the rice to soak overnight.
- Slice the ginger and add to the chicken stock with the star anise and the cloves. Bring to a boil and add the rice.
- Stir frequently to break the rice grains and cook until you have a smooth porridge.
Pork belly
- Score the skin of the pork belly. Season with coarse sea salt and fennel seeds, rub well into the skin. Cover and place in the refrigerator overnight.
- Baste the skin with sweet soy sauce and slow roast the pork belly on low heat until tender.
- Allow to cool and slice.
Clams
- Chop the shallot and the chili pepper.
- Heat the oil in a wok, add the clams, the shallots and the chili pepper, deglaze with the sherry and cook until the shells open.
Before serving
- Thinly slice the spring onions, chop the cashew nuts.
- Divide the porridge over bowls, put pork belly slices and clams on top.
- Drizzle with soy sauce and garnish with bean sprouts, spring onions and cashew nuts.