Spicy Lemongrass Pork Belly Congee with Crispy Shallots
This is a rich and complex Southeast Asian breakfast congee featuring tender, slow-braised pork belly infused with lemongrass and chili, served over a creamy rice porridge. Topped with an abundance of crispy fried shallots and a sprinkle of fresh herbs, it's a deeply satisfying and invigorating start to the day.
Prep Time
240 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Prepare the pork belly: Cut the pork belly into 2-inch chunks. In a large pot, combine the pork belly with water to cover, then bring to a boil and simmer for 5 minutes. Drain and rinse the pork belly.
~10 min - 2
Make the braising liquid: Bruise the lemongrass stalks and roughly chop. Mince the garlic and ginger. Thinly slice the bird's eye chilies (adjust to your spice preference).
~5 min - 3
In the same large pot, add the blanched pork belly, bruised lemongrass, minced garlic, ginger, sliced chilies, fish sauce, soy sauce, and brown sugar. Add enough water to just cover the pork belly. Bring to a simmer, then reduce heat to low, cover, and braise for 2 hours, or until the pork belly is very tender.
~120 min - 4
Make the congee: While the pork belly is braising, rinse the jasmine rice thoroughly. In a separate saucepan, combine the rinsed rice with 1.5 liters of water and 500 ml of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the rice has broken down into a creamy porridge consistency. Season with salt to taste.
~60 min - 5
Fry the shallots: Thinly slice the shallots using a mandoline or a sharp knife. Heat 200 ml of vegetable oil in a frying pan over medium-high heat. Once the oil is hot, add the sliced shallots and fry until golden brown and crispy, stirring frequently to prevent burning. This will take about 8-10 minutes.
~10 min - 6
Remove the crispy shallots with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.
~2 min - 7
Finish the pork: Once the pork belly is tender, remove it from the braising liquid. You can shred it with two forks or slice it into bite-sized pieces. If you prefer a richer congee, you can stir a tablespoon or two of the reserved pork braising liquid and a tablespoon of the shallot oil into the congee.
~5 min - 8
Prepare garnishes: Finely chop the green onions and fresh cilantro. Cut the lime into wedges.
~3 min - 9
Assemble and serve: Ladle the hot congee into serving bowls. Top with the tender pork belly, a generous sprinkle of crispy shallots, chopped green onions, and fresh cilantro. Serve immediately with lime wedges on the side.
~2 min
Tips
- For an extra depth of flavor in the congee, you can use some of the pork belly braising liquid instead of plain water when cooking the rice.
- The crispy fried shallots can be made in advance and stored in an airtight container at room temperature for up to a week. They add amazing texture and aroma to many dishes.
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