Bone Broth Congee with Pork Belly Stew Recipe | Yummly

Bone Broth Congee with Pork Belly Stew

PORK FOODSERVICE
17Ingredients
65Minutes
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Ingredients

US|METRIC
  • 1 pound rice (soaked overnight)
  • 12 cups chicken stock
  • 1/2 cup half & half
  • 6 eggs (soft boiled)
  • 1/2 cup scallion greens (minced)
  • 1/2 cup ginger (peeled, minced)
  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1/4 cup green mango (diced)
  • 8 pounds pork belly (boneless, skinless)
  • 1/2 gallon white vinegar
  • 1 1/2 quarts soy sauce
  • 1 1/2 cups brown sugar
  • 3/4 cup rice vinegar
  • 2/3 cup garlic (minced)
  • 1/4 cup black peppercorns (cracked)
  • 1 ounce bay leaf (pressed)
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    Directions

    1. 1. Cut belly in three sections. Sear on both sides until golden brown. Braise in marinade at 325°F, until knife passes through with no reistance (check at 3 hours), remove and cool.
    2. 2. Simmer rice in stock for 45 minutes until fully tender, finish with half and half.
    3. 3. Cut belly into 2-inch cubes. Sear in oil on both sides. Add braising liquid and reduce to glaze.
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