• Long White Rice 750.0 g
  • 4 cm Ginger Root 1.0 x
  • Chicken Stock 2.5 l
  • Star anise 2.0 pc
  • Cloves 3.0 pc

Pork belly

  • Pork belly, rind removed 600.0 g
  • Coarse Sea salt 15.0 g
  • Fennel seeds 15.0 g
  • Sweet Soy Sauce 40.0 ml


  • Vegetable oil 2.0 tbsp
  • Clams 500.0 g
  • Medium-dry sherry 30.0 ml
  • 1/2 red chili pepper
  • 1/2 Shallot 1.0 x

Before serving

  • Spring onions 2.0 pc
  • Light Soy sauce 40.0 ml
  • Bean sprouts 100.0 g
  • Roasted cashew nuts 100.0 g
  1. Congee

    • Leave the rice to soak overnight.
    • Slice the ginger and add to the chicken stock with the star anise and the cloves. Bring to a boil and add the rice.
    • Stir frequently to break the rice grains and cook until you have a smooth porridge.
  2. Pork belly

    • Score the skin of the pork belly. Season with coarse sea salt and fennel seeds, rub well into the skin. Cover and place in the refrigerator overnight.
    • Baste the skin with sweet soy sauce and slow roast the pork belly on low heat until tender.
    • Allow to cool and slice.
  3. Clams

    • Chop the shallot and the chili pepper.
    • Heat the oil in a wok, add the clams, the shallots and the chili pepper, deglaze with the sherry and cook until the shells open.
  4. Before serving

    • Thinly slice the spring onions, chop the cashew nuts.
    • Divide the porridge over bowls, put pork belly slices and clams on top.
    • Drizzle with soy sauce and garnish with bean sprouts, spring onions and cashew nuts.