Congee with Pork Meatballs

Ingredients

Congee:

• 1 cup uncooked jasmine rice

• 2 litres chicken stock or water (stock recommended for more flavour)

• 3 slices fresh ginger

• 1 spring onion, tied in a knot

• 2 eggs, lightly beaten

Pork meatballs:

• 500 grams pork mince

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon cornflour (cornstarch)

• ½ teaspoon sugar

• ¼ teaspoon white pepper

• ¼ teaspoon salt

Optional toppings:

• Fried shallots

• Chopped coriander (cilantro)

• Chopped spring onions

• Extra white pepper or soy sauce, to taste

Method

1. Make the congee base: In a large pot, combine rice, chicken stock or water, ginger slices, and the spring onion knot. Bring to a boil, then reduce to a simmer. Cook uncovered for 45 minutes, stirring occasionally, until the rice has broken down and the mixture is creamy.

2. Prepare the meatballs: In a medium bowl, combine the pork mince, soy sauce, sesame oil, cornflour, sugar, white pepper, and salt. Mix well and shape into meatballs (about 1 tablespoon each).

3. Cook the meatballs: Once the congee has thickened, gently drop the meatballs into the pot. Simmer for 8–10 minutes until fully cooked.

4. Add egg ribbons: With the congee gently simmering, slowly pour in the lightly beaten eggs in a thin stream while stirring in one direction to create soft egg ribbons.

5. Serve: Remove the spring onion knot but leave the ginger slices in for extra flavour. Ladle congee into bowls and top with your choice of garnishes.