Congee with Pork Meatballs

No ratings yet

This Congee with Pork Meatballs transforms humble ingredients into a nourishing and comforting dish. The dish's mild and easily digestible nature makes it a great choice for those under the weather or seeking a light yet filling meal.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Main Dish

Cuisine: Vietnamese

Keyword: rice porridge with meatballs

Servings: people

Calories: 373kcal

Author: Sophie

Ingredients

For the Meatballs

6 oz ground pork
¼ teaspoon salt
⅛ teaspoon black pepper (plus more for serving)
1 teaspoon minced garlic
2 teaspoons cornstarch
2 teaspoons water

For the Congee

cooking oil
2-3 slices of ginger
2 scallion stalks, white parts only
2.5 oz white rice, rinsed (about ¼ cup plus 1 heaping tablespoon)
4 cups water
¼ teaspoon salt

To Serve

chopped green parts of scallion
julienned ginger

US Customary - Grams

Instructions

In a mixing bowl, combine all ingredients in the For the Meatballs section. Mix gently just until everything is combined. Don't over-mix or the meatballs may not turn out tender. Marinate for about 15 minutes.
Form the ground pork mixture into meatballs, with about 2 teaspoons of meat mixture per meatball.
Place a deep pot over medium heat. Add some oil to lightly coat the bottom. Then add the ginger slices, and sauté until fragrant. Add the white parts of scallion, and continue to sauté briefly until fragrant.
Add the rice and stir-fry up to a minute. Then add the water and salt. Bring it to a boil. Skim off foam if needed.
Drop the pork meatballs into the pot and poach for a couple minutes or until they are just cooked through. They should be cooked through shortly after they float to the surface.
Take the meatballs out of the pot. Since they have floated to the surface, it will be easy to take them out without disturbing the rice. Set them aside and cover to prevent the exterior from drying out.
Maintain a simmer and place a lid askew over the congee pot. Simmer for about 30 minutes or until the rice is very soft and the consistency is to your liking. Give everything a gentle stir, then taste and adjust the seasonings.
Add the meatballs back to the congee to heat them through. Transfer to serving bowls, and top with black pepper, chopped scallion, and ginger. Serve right away.

Notes

I use Japanese short-grain white rice, which is starchier than long-grain varieties, such as jasmine rice. If you use long-grain rice, you can replace a tablespoon with sticky rice to achieve a creamier consistency.

I recommend using ground pork with some fat. If you use very lean ground pork, the meatballs will be less juicy. You can also use a mixture of ground pork and ground chicken, turkey, or beef. In all those cases, I suggest adding a teaspoon of oil to the meat mixture.

You can also choose to skip sautéing the rice. Instead, poach the meatballs first, remove them and then add the rice to the cooking liquid.

You may season the congee with fish sauce or soy sauce to taste. Feel free to add other toppings for the congee, such as:

chopped cilantro or perilla leaves
a drizzle of sesame oil or chili oil
roasted or fried peanuts or some fried dough sticks (quẩy/youtiao)

This congee can be refrigerated and reheated the next day. If it becomes too thick, you can add a splash of water to thin it out.

Nutrition