Meatball Congee
Meatball Congee
Congee is one of the few Thai dishes considered breakfast food, although you can eat it anytime. Congee is made by taking cooked rice and lightly processing it in a blender with stock. The rice porridge is simmered until thickened. This particular recipe contains small pork meatballs that are added the last couple minutes of cooking; releasing more porky goodness into the porridge.
Servings: 2
Equipment
- blender
Ingredients
- 3 cups cooked jasmine rice
- 4 cups pork stock
- 2 tbsp soy sauce
- 2 tsp fish sauce
- ground white pepper to taste
- 1” ginger julienned
Pork Meatballs
- 12 oz ground pork
- 2 garlic cloves minced
- 1/4 tsp ground white pepper
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1/2 tsp sesame oil
Garnish
- 1 green onion chopped
- 1 tsp sesame oil
Instructions
- Mix together the meatball ingredients.
- Roll into marble sized balls. Set aside.
- Place the cooked jasmine rice in a blender with 2 cups of the pork stock.
- Pulse the rice a few times until it is chopped up into smaller pieces; still slightly chunky. You don’t want the rice to be puréed.
- Pour the rice, the rest of the pork stock, fish sauce, soy sauce, and white pepper into a pot over medium heat. Simmer for 10 minutes, stirring consistently.
- Add in the meatballs. Cook for 3 minutes.
- Stir in the julienned ginger.
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