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Chinese Tangy Pork Congee
A tangy Chinese-style pork congee with shiitake mushrooms and fresh ginger, finished with Shaoxing wine, chili oil and sesame oil, served over jasmine rice.
Ingredients
Instructions
Season the pork belly and bake it over medium-high heat until well browned, about 8 minutes.
Add the shiitake mushrooms and ginger, cooking until softened, about 8 minutes.
Stir in the Shaoxing wine, chili oil and sesame oil for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the pork simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
