Pork Congee

Name: Pork Congee
Ingredients: 1 pound jasmine rice soaked in water overnight; 1 gallon pork stock light, more as needed; salt To taste; pepper To taste; 50 cups dried shrimp rehydrated overnight and strained; 1 pound dried scallop rehydrated overnight and strained; 3 1/8 cups shallot finely minced; 3 2/3 cups garlic finely minced; 1 2/3 pounds bacon cooked, finely julienned fat reserved; 2 cups thai chiles fresh; 1 3/16 cups dried chiles Korean; 2 1/16 cups ginger minced; 3 1/2 ounces black sesame oil; fried garlic As needed; shallot As needed fried; korean chile As needed, thread

16 ingredients

8 steps

Ingredients

1 pound jasmine rice soaked in water overnight
1 gallon pork stock light, more as needed
salt To taste
pepper To taste
50 cups dried shrimp rehydrated overnight and strained
1 pound dried scallop rehydrated overnight and strained
3 1/8 cups shallot finely minced
3 2/3 cups garlic finely minced
1 2/3 pounds bacon cooked, finely julienned fat reserved
2 cups thai chiles fresh
1 3/16 cups dried chiles Korean
2 1/16 cups ginger minced
3 1/2 ounces black sesame oil
fried garlic As needed
shallot As needed fried
korean chile As needed, thread

Directions

1

1. Cover the rice in several inches of cold water and allow to soak overnight. Drain the rice from the water and cover by 2 inches with pork stock (more may be added throughout the cooking process.) Cook for 45 minutes to an hour until the rice kernels have completely broken apart and the congee is tender and creamy. Season the congee with salt and pepper to taste
2

For the Bacon XO Sauce
3

1. In a food processor fitted with a metal blade, mince each ingredient separately until smooth, stopping the process several times to scrape with a spatula. Begin with the aromatics: garlic, shallots, ginger and chiles until they are finely chopped and stop whirling inside the machine. Reserve these aromatics together and then continue by processing the rehydrated shrimp and scallops. Reserve your minced shrimp and scallop mixture separately. Finely julienne the cooked bacon by hand
4

2. Heat a generous amount of reserved bacon fat in a wide saute pan over medium heat. Fry the shrimp and scallop mixture until evenly golden and crispy. Remove from the pan, but keep the reserved oil for your next round of cooking.
5

3. Reheat the oil and fry your aromatics in the same pan until toasted and golden brown. Mix in the cooked julienned bacon, reserved shrimp and scallop mixture to the sauteed aromatics. Add more reserved bacon fat if needed, to ensure that everything is well coated and glossy
6

4. Cook your sauce over medium heat, tossing regularly until the flavors come together. Remove from the heat and allow the sauce to cool in the oil. Transfer to a container that has an airtight lid. Add more neutral oil to the mixture as needed to make sure that everything is covered. Allow to sit at room temperature for at least one day before refrigerating
7

5. Serve in a small bowl as a condiment with optional garnishes of fried garlic, shallot and Korean chile threads.
8

6. Note: The sauce is ready to use right away, though it will become even better after you allow the flavors to meld for a day. The sauce will keep at least 3 months refrigerated, and several months in the freezer