Monday, August 24, 2015
Chao Hot Vit Bac Thao Thit Heo (Century Egg with Pork Porridge) Recipe
1 cup Jasmine Rice
4 oz. Pork
2 Century Eggs
Small Ginger Knob
1/2 tsp. Kosher Salt
1 tsp. Kosher Salt
1 chopped Green Onion
1 tsp. Sesame Oil
5 cups Water (add more as needed)
1/3 tsp. Mushroom Seasoning
Dau chao Quay
Rinse and wash 1 cup Jasmine Rice. Drain out the water and let it air dry for about 1-2 minutes. Put it back into a bowl
add 1 tsp. Sesame Oil and 1/2 tsp. Kosher Salt. Mix well and cover with plastic wrap. Let it marinate for 20 minutes.
Cut one small knob of Ginger into strips, then set aside.
Peel 2 Century Eggs. Then cut into small cubes and set aside.
Chop 1 Green Onion and set that aside.
Cut 4oz Pork that's about 125g into slices. Put into a bowl add 1 tsp. Kosher Salt, let it marinate for about an hour.
After marinating the Pork for 1 hour, boil some water in a small pot. Add in the Pork. Cook for 1-2 minutes, this will remove the impurities.
Take it out and place in a bowl. Rinse about 2 times with water to remove some of the Salt. Drain out the water and let it air dry for a bit.
This is optional, but you can shred the pork into small pieces. Then set aside.
Using a Clay Pot or a thick pot, add 5 cups of Water. Add in the marinated Jasmine Rice.
Using high heat bring to a boil then down to a simmer. Let it cook the rice until it starts to break down.
Remember to stir the every 10 minutes to avoid the rice to stick to the bottom of the pot.
Skim the top also. After it looks like this add in the Pork. Continue to let it simmer, add in 1/3 tsp. Mushroom Seasoning for more flavor.
Let the pot simmer for a total about 1 hour. After the porridge is nice and smooth add in the Century Eggs. Add in a some Ginger Strips and chopped Green Onions.
Sprinkle some Black Pepper.
Pour into a bowl, top with a little more Ginger strips and chopped Green Onions if you like.
You can add in some crispy fried Shallots and some Dau Chao Quay (Chinese Bread Sticks).