Pork Rib Congee Made from Leftover Rice

Name: Pork Rib Congee Made from Leftover Rice
Total time: 5400 s
Ingredients: Pork spare ribs; Leftover cooked rice; Carrot, bean sprouts; Green onion, cilantro; Seasonings: fish sauce, sugar, salt, chicken bouillon powder, black pepper, fried shallots

eatwithnhi @nhiphuong_nhi

If you have leftover cooked rice, you can turn it into a hot, silky pork rib congee. The aroma of rice combined with tender, crunchy pork ribs makes a delicious and nutritious meal for your family. It's also quick and convenient, saving time when cooked in a rice cooker. Let's get cooking together!

eatwithnhi @nhiphuong_nhi

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Ingredients

1 hour 30 minutes

Pork spare ribs
Leftover cooked rice
Carrot, bean sprouts
Green onion, cilantro
Seasonings: fish sauce, sugar, salt, chicken bouillon powder, black pepper, fried shallots

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Steps

1 hour 30 minutes

1

Cut the pork spare ribs into pieces and rinse with salt. Blanch in boiling water for about 5 minutes. Remove and rinse under cold water. Marinate with 1 teaspoon chicken bouillon powder, sugar, fish sauce, and sliced shallots.
2

Add the leftover rice and marinated ribs to the pot with 8 1/2 cups water (about 2 liters). Cook in a rice cooker on the porridge/soup setting for about 1 hour and 30 minutes until the congee is soft and creamy.
3

Rinse the bean sprouts. Peel and dice the carrot. When the congee is almost done, add the carrot and adjust the seasoning to taste.
4

Ladle the congee into bowls. Top with bean sprouts, green onion, cilantro, fried shallots, and a little black pepper. You can also add an egg if you like. Mix well and enjoy while hot.