Congee with Caramelized Pork

Ingredients

• 2 Tablespoons oil, divided
• 2 scallions, sliced
• 1/2 cup sushi rice
• 6 cups water
• 1/4 cup cilantro, minced

Congee Spice

• 1/2 teaspoon ground galangal
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground lemongrass
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne

Caramelized pork

• 2 cloves black garlic
• 1/4 cup plus 1 Tablespoon water, divided
• 10 ounces ground pork
• 1/4 cup coconut palm sugar
• 2 Tablespoons soy sauce
• 2 teaspoons black rice vinegar

Fried Shallots

• 1 shallot, thinly sliced
• 1/4 cup flour
• 1/4 cup oil, for frying

Directions

Combine the ingredients for the congee spice in a small bowl.

Heat 1 Tablespoon of oil on medium-high until hot. Add half of the scallions and half the congee spice blend. Cook 30 seconds to 1 minute, or until fragrant. Add the rice and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the rice is toasted and starts to crackle. Add the water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, 23 to 26 minutes, or until the rice is tender and creamy. Remove from the heat and season with salt to taste.

While the rice is cooking, make the caramelized pork. Peel the black garlic cloves. In a small bowl, using a fork, mash the black garlic cloves into a paste. Add 1 Tablespoon of water and stir to combine.

In a large pan, heat the remaining 1 Tablespoon of oil on medium-high until hot. Add the ground pork and cook, frequently breaking the meat apart with a spoon, 1 to 3 minutes, or until browned. Add 1 Tablespoon of soy sauce, the remaining scallions, and the remaining spice blend. Cook, stirring occasionally, 2 to 4 minutes, or until the meat is cooked through. Transfer to a plate. Wipe out the pan.

Place the coconut palm sugar in the same pan used to cook the pork. Heat on medium-high, without stirring, 2 to 3 minutes, or until melted and dark amber in color. Turn off the heat and add the black vinegar, mashed black garlic mixture, and remaining 1 Tablespoon of soy sauce. Stir until well combined. Add the cooked pork (along with any juices on the plate) and 1/4 cup of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Remove from the heat.

To fry the shallots, heat the oil in a small skillet over medium heat.

Separate the rings of the shallot and toss with the flour. Shake off any excess flour. In batches, add the shallots to the oil and fry until golden brown, 30 - 60 seconds. Remove to a plate lined with paper towels and season with salt.

Ladle the congee into bowls, top with caramelized pork, and garnish with fried shallots and cilantro.