Char Siu Pork Congee
The Search for the Best Char Siu Pork Congee
Barbecued pork, or char siu pork, is one of the signature Cantonese foods, made by marinating lean pork on specially made skewers, and then placing them in the oven and barbecuing until tender and juicy, with a bright red color and enticing smell. Cantonese char siu pork is known for having a perfect balance of lean meat and fat, ideally “half-fat, half-lean.” Cantonese people often use this specialty meat in pork fried rice, pork dumplings, or bread.
When making congee with char siu pork, it is best to add small pieces of barbecued pork to already cooked congee, only cooking them together for a short period of time. The result is a perfect combination of chewy and slightly sweet char siu pork, smooth and soft rice, and the already sweet congee broth.
Ingredients
- 1/2 cup (100 grams) cooked rice
- 3.5 ounces (100 grams) barbecued pork
Seasonings
- 1 teaspoon (5 grams) salt
- chopped green onion, to taste
Cooking Directions
- Wash and rinse the rice. Chop the barbecued pork into small cubes.
- Add a small amount of water to a pot and pour in the rice. In another pot, bring water to boil. Mix in the rice along with salt and allow the pot to return to boiling.
- Turn heat to low and cover the pot. Allow to cook for around 30 minutes, or until the rice grains have opened and the broth has thickened.
- Mix in the barbecued pork. Cover the pot and cook for an additional 10 minutes.
- Tip: Be sure not to cook the barbecued pork for too long, otherwise it will fall apart too easily, resulting in an unappealing texture.
- Add salt to taste, and sprinkle on the chopped green onion.