Congee with Pork Offal (Jap Di Jook) 及第粥

Jap Di Jook, or Congee with Pork Offal, is a classic Cantonese breakfast or late-night supper. This comforting bowl features a silky-smooth rice congee base simmered with various cuts of pork offal such as liver, kidney, and intestines, often accompanied by pork meatballs, crispy fried dough fritters (youtiao), and roasted peanuts. It's renowned for its rich flavor and tender textures, symbolizing success and prosperity in Cantonese culture due to its name's historical origins related to imperial examinations.

Nutrition (per serving)

Ingredients

• 1.5 cups (300g) long-grain rice
• 10 cups (2.5L) water (plus more if needed)
• 1 tsp salt
• 1 tbsp cooking oil
• 1/2 tsp white pepper (for congee)
• 50g roasted peanuts (optional)
• 150g pork liver, sliced
• 150g pork kidney, sliced and cleaned
• 150g pork intestines (large or small), cleaned
• 100g pork lean meat, thinly sliced
• 100g pork meatballs
• 1 tbsp julienned ginger (for blanching)
• 2 tbsp Shaoxing wine
• 1 tbsp cornstarch
• 1 tsp soy sauce
• 1/2 tsp sesame oil (for marinade)
• 1/4 tsp white pepper (for marinade)
• 2 tbsp chopped green onions
• 1 tbsp julienned ginger (for garnish)
• 1 tbsp crispy fried shallots (optional)
• 1-2 pcs fried dough fritters (youtiao), cut into pieces (optional)
• Extra white pepper to taste
• Extra sesame oil to taste

Steps

1. Rinse and soak the long-grain rice for at least 30 minutes. Drain well. Mix the drained rice with salt, cooking oil, and white pepper. This helps create a smoother congee.
2. In a large pot, bring water to a rolling boil. Add the seasoned rice mixture and stir well. Once it returns to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Add roasted peanuts after 30 minutes of simmering.
3. While the congee simmers, prepare the offal and meat. Clean the pork intestines thoroughly. Slice the pork liver and pork kidney thinly. Combine the sliced pork liver, pork kidney, pork intestines, and pork lean meat in a bowl. Add cornstarch, soy sauce, sesame oil, and white pepper from the marinade ingredients and mix well.
4. In a separate pot, bring water to a boil with julienned ginger and Shaoxing wine. Briefly blanch the marinated pork liver, pork kidney, pork intestines, pork lean meat, and pork meatballs until just cooked through. Remove immediately and set aside. Do not overcook.
5. After 1 hour, check the congee. It should be thick and creamy. If too thick, add more hot water to reach desired consistency. Stir in the blanched pork liver, pork kidney, pork intestines, pork lean meat, and pork meatballs. Cook for another 5 to 10 minutes until everything is heated through and the offal is tender.
6. Ladle the hot congee into serving bowls. Garnish generously with chopped green onions, julienned ginger, crispy fried shallots, and cut fried dough fritters. Season with extra white pepper and a drizzle of sesame oil to taste. Serve immediately.

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