This Chinese Pork and Shrimp Rice Porridge, called Jook or Congee, is creamy and filling. Perfect for any meal of the day!
I have said it countless times before and I am going to say it again - breakfast is my favorite meal of the day. Breakfast is absolutely sacred to me, and I never miss it. It's actually impossible for me to miss the early morning meal, because I won't have enough energy to run my errands for the day. I am not even talking about the days when I cook and take photos for the blog. It requires so much energy to work all day long, play for some time with my kid after the work, and instead of going to bed, spend few more hours in the kitchen. No, I am not complaining here, I love everything I do! I'm just trying to paint the picture of how the first meal of the day is essential to me.
Do you eat rice for breakfast? Me - not so often. Sometimes I love to have a simple rice porridge: both savory and sweet. Sweet - with some jam, savory - with some sausage or cheese. Depends on the mood. But as I've already said, rice is not a frequent guest on my breakfast table. I am just too lazy to cook it in the morning. However, this Chinese Pork and Shrimp Porridge (Congee or Jook in Cantonese), which is a beloved breakfast option in China, can be also served at brunch, lunch, or dinner! I am saying this, because not everyone is used to meat early in the mornings. That's right, it's super versatile and so good!
Chinese have hundreds or even thousands of rice porridge versions. The majority enjoys a simple one for breakfast, made with rice and water. In this case it is served with side dishes, such as salted duck or chicken eggs, fried peanuts, fried noodles, or other. When additional ingredients such as meat, seafood, fish are added, Congee is served as a standalone dish.
Simply put, Jook is overcooked rice. You have to cook rice for about an hour to make it. The end result is a thick, porridge-like consistency of largely disintegrated rice. But believe me, it's so much more than that. The texture, the creaminess of the rice go so well with pork and shrimp. There is also ginger and scallions inside. Divine! Try this nourishing and filling Congee for breakfast or for any other meal of the day and you surely won't regret it! 
Chinese Pork and Shrimp Rice Porridge (Jook or Congee)
Ingredients
For the poached pork:
- 12 oz (340g) boneless lean pork butt
- 1 medium onion , quartered
- 1 slice ginger (1-inch thick) , peeled and lightly smashed
- 3 scallions , cut crosswise into thirds
- 2 teaspoons salt
- For the Jook:
- 2 cups rice
- 12 cups water or chicken stock
For the shrimp:
- 8 oz (225g) shrimp , peeled, deveined
- 1 tablespoon Shaoxing wine
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- pinch of white pepper
Instructions
- Place the pork in a pot and cover it with water. Add the onion, ginger, scallions, and salt. Bring to a boil, reduce the heat to low, cover the pot leaving the lid a little ajar, and cook for 45 minutes. Remove the pork discarding everything else, and let cool. Cut into julienne strips and set aside.
- Place the rice and the water (or chicken stock) in a pot and bring to a boil. Reduce the heat to medium-low, cover the pot leaving the lid slightly ajar, and cook for about 50 minutes, stirring occasionally, until you get a porridge-like consistency.
- Meanwhile, clean the shrimp and place in a bowl.
- In another small bowl, mix the wine, soy sauce, sugar, salt, white pepper, and pour this liquid over the shrimp. Toss to combine and leave to marinate, while the rice is cooking.
- About 5 minutes before the Jook is ready, raise the heat to high. Add the pork and stir. Add the shrimp together with the marinade and stir once again. Bring the Jook back to a boil.
- When the shrimp are cooked (they turn pink), turn off the heat and serve. Enjoy!
Notes
Nutrition
Mark, Compass & Fork
I really enjoy eating congee. I love the contrast of the pork and the rice. Also quite healthy for you.
Igor
Yes, Mark, it's definitely on the healthier side!
Jolina - The Unlikely Baker
I'm from Manila so we grew up eating rice for breakfast, lunch, dinner and even dessert lol! We like rice 🙂 I've cut down now but still love a good congee! Ironically we've never tried making it at home, we always thought it would be complicated, but you're right, it's really just overcooked rice. We can do that 🙂 I'll let you know how it goes when we do.
Igor
Jolina, it's always nice to hear from someone who lived/lives in the places the recipes are from. Thanks for stopping by and taking your time to comment! This Congee is really easy to make, if I did it you will surely nail it 🙂
Neli @ Delicious Meets Healthy
I have never tried pork and shrimp rice porridge. It looks delicious! Definitely, something I want to try soon! Thanks for the recipe!
Igor
You are welcome, Neli 🙂
Renee
I do occasionally like rice for breakfast, but this sounds like comfort in a bowl. Perfect for a chilly morning (or anytime for that matter!).
Igor
Renne, I grew up eating rice for breakfast, but it was always sweet 🙂 I don't know if I can get used eating shrimp and pork version early in the morning, but it's perfect for dinner 🙂
Evi Aki
I'm not a fan of porridge, but this looks good! It reminds me of shrimp and grits.
Igor
It's really good, Evi!
Kate
It's so different to the sort of breakfast that I'm used to, but it sounds amazing!
Igor
It is different, Kate. But you can try it for dinner!