Bitter Melon and Pork Belly Congee with Fermented Tofu

Instructions

1. 1

   Rinse the jasmine rice thoroughly. 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 at least 60 minutes, stirring occasionally, until the rice breaks down into a thick porridge.

   ~70 min
2. 2

   While the congee simmers, prepare the pork belly. Cut the pork belly into bite-sized pieces. In a medium saucepan, blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and set aside.

   ~10 min
3. 3

   Prepare the bitter melon. Cut the bitter melon in half lengthwise, scoop out the seeds, and slice thinly. To reduce bitterness, soak the slices in lightly salted water for 15 minutes, then drain and rinse.

   ~20 min
4. 4

   Mince the shallots and garlic.

   ~2 min
5. 5

   In a separate frying pan, sauté the minced shallots and garlic until fragrant. Add the blanched pork belly and cook until browned and rendered. Stir in the fermented tofu, fish sauce, salt, and white pepper. Cook for another 5 minutes until well combined.

   ~10 min
6. 6

   Add the prepared bitter melon to the pork belly mixture and sauté for 3-5 minutes until slightly softened but still crisp.

   ~5 min
7. 7

   Once the congee has reached the desired consistency, stir in the pork belly and bitter melon mixture. Simmer for an additional 15-20 minutes, allowing the flavors to meld.

   ~20 min
8. 8

   Taste and adjust seasoning if necessary. Ladle the congee into serving bowls.

   ~1 min
9. 9

   Garnish with fresh herbs and fried shallots. Serve hot.