Lean Pork and Liver Congee
Guide to Better Health with Lean Pork and Liver Congee
Pork liver is rich in iron, phosphorus, protein, lecithin, and micronutrients. It increases iron levels in the blood and promotes fetal cognitive development and physical growth. This delicious congee dish is fresh and nutritious, and is especially suitable for pregnant women. Chinese call this lean pork and liver congee a “superfood for pregnant women.”
Advice from the Master Congee Chef
Be sure to mix in the lean pork meat and liver evenly when adding to the congee pot.
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Ingredients
- 3/4 cup (150 grams) japonica rice
- 3.5 ounces (100 grams) pork liver
- 3.5 ounces (100 grams) lean pork
Seasonings (all to taste)
- green onions
- ginger
- salt
- sugar
- light soy sauce
- vegetable oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Clean the lean pork and liver, and cut into slices. Chop the green onions and ginger into small shreds.
- Place the pork and liver into a pot along with salt, sugar, light soy sauce, and vegetable oil.
- Wash and rinse the japonica rice and add to a pot of water. Bring the pot to boil, then turn to low heat.
- Add in the pork and liver, and continue to cook.
- Mix in salt, green onions, and ginger. Serve.