Pork and spinach congee

Pork and spinach congee

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About this recipe: This is a traditional Chinese breakfast dish. This recipe shows how to make a pork stock first, then the rice porridge. A great tip to making the dish even faster to prepare is to simply grind the rice before cooking. You will save half of the cooking time and the texture will be even stickier and smoother.


Serves: 2 

  • 2 meaty pork ribs, sliced in half (ask your butcher)
  • 3-4 slices of fresh root ginger
  • Vinegar to taste
  • Long grain rice
  • Fresh spinach leaves
  • Salt to taste
  • White pepper to taste
  • Sesame oil to taste

Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

  1. Place the ribs in a pot of cold water. Bring to the boil and cook for 2 minutes. Remove and rinse well. Transfer them to another pot of boiling water. There should be enough water to completely cover the bones.
  2. Add the slices of ginger. Bring to the boil and turn to low heat. Add a little vinegar and simmer for 2 hours or until the meat falls off the bone. Leave to cool.
  3. Skim the foam off the top, strain and pour into containers; store in the fridge. If sealed well, this stock is good for a week in the fridge or up to 3 months if frozen.
  4. Place rice in a food processor and grind.
  5. Add some water to the reserved stock. Add the ground rice and cook until sticky. Add freshly chopped spinach. When the spinach is cooked, season with salt, pepper and sesame oil. Serve.

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