24/07/2026
Homemade Congee with Homemade Chashu Pork 🥣✨
Warm, comforting, and packed with deep flavor! Here’s our step-by-step guide to making a rich bowl of congee paired with tender, savory Chashu pork right in your own kitchen.
🛒 Ingredients:
(Adjust measurements to taste)
•Aromatics: 1 bulb garlic, 1 bulb onion, 1 hand ginger
•Chashu Marinade: 200ml dark soy sauce, 50g sugar, 600ml water
•Protein: 500g pork
•Congee Base: 2 cups white rice, 1L chicken stock, 30ml fish sauce
👨🍳 Step-by-Step Procedure
1. Prep Work
-Finely dice garlic, onion, and ginger. Set aside extra diced garlic for the crispy topping.
-Wash the white rice 3 to 4 times until the water runs clear.
-Mix dark soy sauce, water, sugar, garlic, ginger, and onion together until the sugar is fully dissolved
2. Homemade Chashu Pork
-Pour the marinade into a wok and bring to a boil.
-Add the pork, lower the heat, and simmer for 30 minutes.
-Turn off the heat and let the pork steep for at least 1 hour (Pro-tip: Store in an airtight container in the fridge for 6+ hours for maximum flavor).
-Slice to your desired thickness.
3. Crispy Garlic Topping
-Render pork fat in a pan until oil comes out, then fry diced garlic until golden brown.
-Set garlic aside, leaving at least 1 tsp (5ml) of flavored pork oil in the wok.
4. Velvety Congee
-In the same wok with the remaining pork oil, sauté diced garlic, onion, and ginger until fragrant.
-Add the washed rice and stir-fry for 2 minutes to toast the grains.
-Pour in 2 cups of chicken stock (1:1 ratio with the rice), add the 30ml fish sauce, and bring to a boil(optional: add balck peper).
-Stir every 20–30 seconds so the rice doesn't stick to the wok.
-Gradually add remaining stock as needed, stirring continuously until the rice breaks down into a rich, smooth consistency.
🍽️ To Serve
Ladle your hot congee into a bowl, top with tender slices of Chashu pork, and sprinkle generously with crispy fried garlic!
📍 Get Sum | Comfort food, crafted with love.
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