Congee with Crispy Pork and Ginger

Preparation

• Rinse the rice in a fine-mesh sieve until the washing water is clear. Drain. Put rice and cooking water (or broth) in a pot with 2 pinches of salt and 2 tablespoons of ginger. Bring to a boil over medium to high heat, while stirring the mixture.
• Reduce the heat to low and let it simmer, stirring occasionally, for about 1 ½ hours until the soup is thick and porridge-like, and the rice grains have disintegrated.
• Mix the minced pork, 1 tablespoon grated ginger, 1 tablespoon fish sauce, and 1 tablespoon soy sauce in a bowl. Let it sit for 10 minutes.
• Slice the spring onions thinly. Heat 1 tablespoon vegetable oil in a large pot over medium heat, add half of the sliced spring onions (reserve the rest for serving), and stir-fry until the onions are fragrant but not browned (1 to 2 minutes). Transfer to a bowl.
• Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium to high heat. Add the minced pork and stir-fry until it becomes slightly crispy, for about 5 minutes. Transfer to the bowl with spring onions, scraping off any browned bits stuck to the bottom of the pan.
• Check the consistency of the congee: If a thinner congee is desired, add more water. If a thicker, porridge-like consistency is desired, continue cooking, stirring frequently, until the desired consistency is reached. Season the congee with the remaining soy and fish sauce.
• Divide the congee into bowls. Garnish the pork, with the remaining spring onions, and chili oil.

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