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Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com
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Chinese Pork and Shrimp Rice Porridge (Jook or Congee)

This Chinese rice porridge is packed with shrimp, pork, and veggies. Perfect any time of the day!
Cuisine Chinese
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings 4 people
Calories 571kcal
Author CookingTheGlobe

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

Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Nutrition

Calories: 571kcal