Pork Congee ข้าวต้มหมู
A thick rice porridge in intensely flavoursome broth. The long cooking process ensures that the rice had absorbed all the beautiful homemade stock. The rice soup, or 'khao Tom' in Thai, is warming, filling and deliciously comforting. In Thailand, rice soup is a popular breakfast meal, a midnight snack after a night out partying and a meal of choice when one is sick. My version is loaded with chillies, so definitely not recommended for those unwell, probably better as a hangover cure. We love our Khao Tom in Thailand and there are restaurants selling just this one dish, with different varieties of meats or seafood.
For the pork.
In a large bowl, put in
-500g mince pork,
-1tbsp soy sauce,
-1tbsp oyster sauce,
-2tsp sesame oil,
-1tbsp sliced spring onions,
-1tbdp chopped coriander,
-salt/pepper.
Mix well and leave aside.
In a large saucepan, put in
-1litre stock (I used chicken stock. I always have chicken stock around, made from left over roast chicken, but use pork or vegetable stock if you prefer).
Bring up to the boil.
Drop teaspoonfuls of mince pork into the boiling stock.
Use a large slotted spoon to fish out the cooked balls.
Leave aside.
Add 400g cooked rice to the stock.
Cover and leave to simmer gently for around 30 minutes.
Stirring occasionally.
5 minutes before serving, add the cooked pork balls to warm through.
Serve the congee with condiments of....
-chopped coriander,
-sliced spring onions,
-sliced ginger,
-pickled chillies,
-chilli flakes,
-vinegar,
-fish sauce.
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