Pork Bone Congee in Clay Pot
Unexpected Nutritional Benefits of Pork Leg Bones
Pork leg bone is the part of the pig with the highest calcium content. It is thick at both ends and slender in the middle. Pork bone marrow is rich in collagen, which is not only used in beauty products, but can also be used to heal wounds and strengthen one's constitution. Collagen not only helps promote the production of red blood cells, but can also reduce the effects of aging on one's bones. As a result, many Cantonese housewives are fond of making soups or congees with pork bones.
Tips from Cantonese Master Chefs
The bone from the hind leg of the pig is best. When purchasing, make sure to choose a bone with as little meat as possible, where both ends of the bone are large in size. Do not buy bones where both ends are flat - these bones contain only a minimal amount of bone marrow.
Ingredients
- 2 cups (300 grams) rice
- 1 pound (400 grams) pork bone
Seasonings
- 1 teaspoon (5 grams) salt
- a pinch of scallions
- a pinch of shredded ginger
Cooking Directions
- Wash the rice and soak it in water overnight. Remove it from the water, then mix with half the salt and leave for one hour.
- Wash the pork bone and cut into small chunks. Place in boiling water for 3 minutes, then remove and rinse clean with water.
- Tip: When boiling the pork bone, make sure to keep the water on a low boil so that it doesn't waste too much of the marrow.
- Pour the rice water into the pot, then add the appropriate amount of water and bring to the boil. Add the rice, pork bone, and shredded ginger and bring to the boil again. Reduce the pot to a simmer until the congee is thick. When the meat on the bones is soft, turn off the heat.
- Add the leftover salt to taste, then scatter the chopped scallions over it.