Chinese BBQ Pork & Ginger Congee
with Garlic-Chilli Oil & Crispy Shallots
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Elevate your next serving of rice by creating this easy savoury rice porridge known as 'congee.' Serve adorned with delicately seasoned pork mince, tender greens and crispy shallots for an exciting blend of colour, flavour and crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 sachet
Crispy Shallots
250 g
Pork Mince
1 sachet
Chilli Flakes
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Ginger Paste
1 tin
Sweetcorn
1 sachet
Chicken Stock Pot
1
Red Radish
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add ginger paste and jasmine rice, stirring until fragrant, 1-2 minutes. • Stir in the boiling water (5 cups for 2 people / 10 cups for 4 people) and chicken stock pot. Cover with a lid and simmer over medium heat, stirring occasionally, until rice is tender, 20 minutes.
• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. • Thinly slice red radish into sticks. • Finely chop garlic.
• Once rice is tender, remove lid and stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste. TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.
• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds-1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. Set aside. TIP: The hot oil will bubble up and ‘cook’ the garlic.
• When congee has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Asian BBQ seasoning, Asian greens and a splash of water and cook until fragrant and wilted, 1-2 minutes.
• Divide ginger congee between bowls. Top with Chinese BBQ pork and radish. • Drizzle garlic chilli oil over congee. • Sprinkle over crispy shallots to serve. Enjoy!
