A bowl of rice porridge becomes much more satisfying when seasoned pork cooks directly into the grains. As the rice simmers, it breaks down into a thick base that carries the flavor of ginger, garlic, soy sauce, and sesame oil. Small pieces of ground pork stay tender and spread through every spoonful, making the dish filling enough for breakfast, lunch, or dinner.
Add green onions, chili crisp, eggs, mushrooms, or pickled vegetables at the table. The recipe takes time to simmer, but most of the work is hands-off, and one pot provides several comforting meals for the week with very little extra effort.
Why This Recipe Works
The rice cooks slowly until it breaks down and creates a thick porridge without cream or flour. Ground pork adds flavor and makes the meal more filling, while ginger, garlic, soy sauce, and sesame oil give the simple base more depth.
The recipe also works well for meal prep because it reheats easily and can be thinned with extra broth or water. Each bowl can be finished differently with eggs, green onions, mushrooms, chili crisp, or pickled vegetables.
Ingredients
White Rice: White rice breaks down during cooking and creates the thick porridge base.
Substitute: Use jasmine rice or short-grain rice. Brown rice works but needs more liquid and cooking time.
Ground Pork: Ground pork adds savory flavor and makes the congee more filling.
Substitute: Use ground chicken, ground turkey, or finely chopped mushrooms.
Chicken Broth: Chicken broth gives the rice more flavor as it slowly cooks.
Substitute: Use pork broth, vegetable broth, or water.
Fresh Ginger: Ginger adds warmth and balances the rich pork flavor.
Substitute: Use ½ teaspoon ground ginger if fresh ginger is unavailable.
Green Onions: Green onions add color and a mild onion taste when scattered over the finished bowl.
Substitute: Use chives, cilantro, or thinly sliced shallots.
Tips
- Rinse the rice before cooking to remove dust and some extra starch.
- Use a large pot because congee may foam and rise while simmering.
- Break the pork into small pieces so it cooks evenly throughout the porridge.
- Stir more often near the end to stop the rice from sticking to the pot.
- Add extra broth or water if the congee becomes thicker than you prefer.
How to Serve
Serve ground pork congee hot with toppings arranged on the side. It works well for breakfast, lunch, or a comforting dinner.
- Top with green onions, sesame oil, and soy sauce for a simple finish.
- Add a soft-boiled egg and chili crisp for more flavor and texture.
- Serve with pickled vegetables or cooked mushrooms to complete the meal.
Similar Recipes
Ground Pork Congee
Ingredients
- 1 cup long-grain white rice
- 8 cups chicken broth plus more as needed
- 1 pound ground pork
- 1 tablespoon fresh ginger peeled and finely grated
- 3 garlic cloves minced
- 2 tablespoons soy sauce divided
- 1 teaspoon sesame oil
- 1 teaspoon salt or to taste
- ¼ teaspoon white pepper or black pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- 3 green onions thinly sliced
- 2 tablespoons chopped fresh cilantro optional
- 4 soft-boiled eggs optional
- Chili crisp or chili oil optional
- Pickled vegetables or cooked mushrooms optional
Instructions
- Place the rice in a fine-mesh strainer.
- Rinse it under cold water until the water runs mostly clear.
- Add the rice, chicken broth, half of the ginger, and half of the garlic to a large pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and partly cover the pot.
- Simmer for 50 to 60 minutes, stirring every 10 to 15 minutes.
- While the rice cooks, place the ground pork in a bowl.
- Add 1 tablespoon soy sauce, the remaining ginger, the remaining garlic, cornstarch, water, and a pinch of pepper.
- Mix until the pork is evenly seasoned.
- When the rice begins to break down, add the pork mixture to the pot in small pieces.
- Stir well to separate the pork and prevent large clumps.
- Simmer for another 15 to 20 minutes, or until the pork is fully cooked.
- Add more broth or water if the congee becomes too thick.
- Stir in the remaining 1 tablespoon soy sauce and the sesame oil.
- Taste and add salt or pepper as needed.
- Spoon the congee into bowls.
- Top with green onions and cilantro if using.
- Add soft-boiled eggs, chili crisp, pickled vegetables, or mushrooms if desired.
- Serve hot.
Nutrition
Notes
• Use a large pot because congee may foam and rise while simmering.
• Break the pork into small pieces so it cooks evenly throughout the porridge.
• Stir more often near the end to stop the rice from sticking to the pot.
• Add extra broth or water if the congee becomes thicker than you prefer.
Made this on a rainy morning, and the savory pork turned a simple bowl into something deeply comforting.