Pork Bone and Dried Cabbage Congee
The Search for Better Taste in Pork Bone and Dried Cabbage Congee
Pork bone and dried cabbage congee is a famous dish in the Teochew region of Guangdong, made by boiling salted pork bone and dried cabbage together in a pot. The pork bone and rice mix together to create a delicious taste and wonderful texture, and the dried cabbage adds in just enough sweetness.
Enhanced Nutrition
Pork bone and dried cabbage congee can help relieve fevers, internal heat, and dehydration. It is also good for digestion. As such, it can be an effective remedy for a wide variety of discomforts.
Secrets from the Cantonese Chefs
When making pork bone and dried cabbage congee, be aware that thick bones will be relatively fatty and greasy. Using a pork bone with less meat will give the best flavor.
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Ingredients
- 10 ½ ounces (300 grams) pork bone
- 1/2 cup (50 grams) dried Chinese cabbage
- 1 ⅓ cup (250 grams) cooked rice
Seasonings
- 2 teaspoons (10 grams) salt
- 2 teaspoons (10 milliliters) cooking oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Rinse and clean the pork bone with water and allow to drip dry. Cover evenly with salt and pickle for six hours. Rinse once more and allow to drip dry.
- Soak the Chinese cabbage in water for one hour. Wash and cut into sections. Wash the rice and mix together with cooking oil. Allow to marinate for 30 minutes.
- Pour water into a pot and bring to boil. Add in the pickled pork bone and marinated rice. Boil for 30 minutes.
- Add in the cabbage. Once the water returns to boiling, turn heat to low and simmer for 1.5 hours.
- Tip: Because the pork bone will already be salty from pickling, do not add extra salt during the cooking process. Wait until tasting the finished congee before deciding to add more salt.