Bitter Melon and Pork Belly Congee

Instructions

1. 1

   Rinse the jasmine rice thoroughly and set aside.

   ~2 min
2. 2

   Cut the pork belly into bite-sized cubes. Season with half of the fish sauce, salt, and black pepper.

   ~5 min
3. 3

   Heat a frying pan over medium-high heat and sear the pork belly until golden brown and crispy. Remove pork belly and set aside, reserving any rendered fat.

   ~10 min
4. 4

   Halve the bitter melon lengthwise, scoop out the seeds, and slice thinly. Blanch the bitter melon slices in boiling water for 1 minute to reduce bitterness. Drain and rinse with cold water.

   ~5 min
5. 5

   In a large pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the rice has broken down into a thick congee.

   ~45 min
6. 6

   Add the blanched bitter melon, seared pork belly, and remaining fish sauce to the congee. Stir well and simmer for another 15 minutes, allowing the flavors to meld.

   ~15 min
7. 7

   Chop the scallions and cilantro for garnish.

   ~2 min
8. 8

   Ladle the congee into serving bowls. Garnish with chopped scallions and cilantro.

   ~1 min