Recipe of Award-winning Mom’s Pork Bone Congee

Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Recipe of Ultimate Mom’s Pork Bone Congee. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mom’s Pork Bone Congee, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mom’s Pork Bone Congee delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mom’s Pork Bone Congee is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Mom’s Pork Bone Congee using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Mom’s Pork Bone Congee:

1. 3 pounds pork back bones, cut into 2-inch pieces, washed, and drained
2. 1 tablespoon salt
3. 4 1/2 quarts water
4. 2 pieces dried squid or 2 pieces dried conch or 3 large dried scallops, smashed into small pieces (optional)
5. 1 cup uncooked rice, soaked in water for 30 minutes
6. 1 scallion, chopped
7. 1/4 cup chopped cilantro
8. to taste Fresh ground black or white pepper,

Steps to make to make Mom’s Pork Bone Congee

1. Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator.
2. Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.
3. Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours.
4. Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy’s method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!
5. One point I’d like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can’t see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or “blossom like a flower,” to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like
6. At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper.

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