Mom’s Pork Bone Congee

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Mom’s Pork Bone Congee. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Mom’s Pork Bone Congee is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They are nice and they look wonderful. Mom’s Pork Bone Congee is something that I have loved my entire life.

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 first prepare a few components. You can cook Mom’s Pork Bone Congee using 8 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take 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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So that's going to wrap it up with this special food Steps to Make Homemade Mom’s Pork Bone Congee. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!