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Congee

  • Long White Rice 750 g
  • 4 cm Ginger Root 1 x
  • Chicken Stock 2.5 l
  • Star anise 2 pc
  • Cloves 3 pc

Pork belly

  • Pork belly, rind removed 600 g
  • Coarse Sea salt 15 g
  • fennel seeds 15 g
  • Sweet Soy Sauce 40 ml

Clams

  • Vegetable oil 2 tbsp
  • Clams 500 g
  • Medium-dry sherry 30 ml
  • 1/2 red chili pepper
  • 1/2 Shallot 1 x

Before serving

  • Spring onions 2 pc
  • Light Soy sauce 40 ml
  • Bean sprouts 100 g
  • Roasted cashew nuts 100 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.

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