Dried Vegetable and Pork Bone Congee 菜乾豬骨粥

A comforting and nourishing Cantonese congee made with dried leafy vegetables and tender pork bones, simmered until rich and flavorful.

Nutrition (per serving)

Ingredients

• 500g Pork bones
• 200g White rice
• 50g Dried leafy vegetables
• 1 medium Carrot
• 2 pcs Dried candied dates
• 1 tsp Salt
• 0.5 tsp White pepper powder
• 3 slices Ginger
• 3 litres Water
• 1 tbsp Cooking oil

Steps

1. Blanch pork bones in boiling water, then rinse well.
2. Soak dried leafy vegetables and dried candied dates until softened. Rinse vegetables thoroughly and cut carrot.
3. Rinse white rice, then marinate with cooking oil and salt for at least 30 minutes.
4. In a large pot, add pork bones, dried leafy vegetables, carrot, dried candied dates, ginger slices and water. Bring to a boil, then reduce heat and simmer.
5. Add marinated white rice to the pot. Stir well to prevent sticking. Bring back to a boil, then reduce heat to low.
6. Continue to simmer the congee on low heat, stirring occasionally, until the rice grains have broken down and the congee reaches a thick, creamy consistency.
7. Remove pork bones. Season the congee with salt and white pepper powder.
8. Ladle the hot congee into bowls and serve immediately.

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