Bitter Melon and Pork Belly Congee with Fermented Shrimp Paste

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Set aside.

   ~2 min
2. 2

   Cut the pork belly into small, bite-sized pieces. In a medium saucepan, add the pork belly and blanch in boiling water for 2 minutes to remove impurities. Drain and rinse.

   ~5 min
3. 3

   Halve the bitter melon lengthwise and scrape out the seeds and pith. Slice thinly. To reduce bitterness, you can soak the sliced bitter melon in salted water for 15-20 minutes, then rinse thoroughly.

   ~10 min
4. 4

   Finely mince the shallots, garlic, and ginger. Slice the scallions into thin rounds, separating the white and green parts.

   ~5 min
5. 5

   In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.

   ~45 min
6. 6

   While the congee simmers, in a separate small saucepan, sauté the minced shallots, garlic, and ginger in a tablespoon of neutral oil until fragrant, about 2 minutes.

   ~2 min
7. 7

   Add the blanched pork belly to the saucepan with the aromatics. Stir-fry for 5 minutes until lightly browned. Add the fermented shrimp paste, fish sauce, sugar, and white pepper. Cook for another 3 minutes until the shrimp paste is fragrant and well incorporated.

   ~8 min
8. 8

   Once the congee has simmered for 45 minutes and has a thick, porridge-like consistency, stir in the cooked pork belly mixture and the prepared bitter melon. Continue to simmer, uncovered, for another 15-20 minutes, stirring frequently, until the bitter melon is tender and the congee has reached your desired thickness.

   ~20 min
9. 9

   Taste and adjust seasoning with salt and more fish sauce if needed. The congee should have a balance of bitter, sweet, and umami flavors.

   ~2 min
10. 10

    Ladle the hot congee into serving bowls. Garnish with fresh scallion greens and a drizzle of chili oil (optional).

    ~2 min