The Ultimate Guide to Making Delicious Pork Congee

Ingredients:

• 600g pork liver
• ½ cup plain rice
• Small pork blood cubes 1 tablespoon cornstarch
• 2 teaspoons MSG
• Scallions, cilantro, ginger.
• Lime, ground pepper, fish sauce, salt

Instructions:

• Step 1: Rub pork liver with salt and lime, rinse thoroughly.
• Step 2: Boil pork liver with a small piece of ginger until cooked, then transfer to a bowl of iced water with added lime for a crispy texture. Discard the liver cooking water and strain.
• Step 3: Toast plain rice until fragrant, then pour into the strained pork liver cooking water to cook the congee, add half of the sliced pork liver, and season with 1 tablespoon cornstarch.
• Step 4: Once the rice grains have expanded, add the pork blood cubes cut into bite-sized pieces, 2 teaspoons MSG.
• Step 5: Wash and chop scallions, cilantro. Cut the remaining pork liver into bite-sized pieces. Ladle the congee into a bowl, top with pork liver, add scallions, cilantro, sprinkle some pepper, and squeeze lime. Serve hot for the ultimate enjoyment.

Ingredients

• 250g plain rice
• 100g rendered pork fat
• 50g glutinous rice
• 200g pork liver
• 80g pork lungs
• 250g pork intestines
• 150g pork kidney
• 150g pork spleen
• 250g pork blood
• 50g pork heart
• Black pepper, fish sauce, MSG, tamarind powder
• Cilantro, scallions, Vietnamese coriander, Vietnamese balm, perilla leaves

Instructions

• Step 1: Clean pork spleen and intestines by soaking in tamarind water. Then rinse with water and boil in boiling water until cooked, then remove and put in a bowl of cold water to prevent discoloration.
• Step 2: Continue to boil pork lungs, heart, and liver in boiling water until cooked, then remove and let cool.
• Step 3
  : Clean pork kidney.
• Step 4: Blend together the following ingredients: aromatic herbs + Vietnamese balm + perilla leaves + scallions + pork fat. Then put in a bowl and mix well with fish sauce and black pepper. Next, stuff this mixture into cleaned pork spleen, tie the ends tightly, then put in a pot of boiling water to cook.
• Step 5: Mix glutinous rice and plain rice together, then wash and drain. Crush and mix with a little cold water. Stir evenly with a paddle then pour slowly into the pot of boiling pork congee. We will simmer for about 1 hour then season with seasoning to taste and turn off the heat.
• Step 6: Place cilantro, chopped scallions in a bowl and then ladle the hot congee on top, then sprinkle black pepper + cilantro on top. Pork congee should be served hot for the best taste and when eating, it should be accompanied by various herbs.

Ingredients:
Pork Congee Part:

• 300g young pig's intestines
• 300g pork spleen
• 400g pig's throat
• 200g pork liver 1 pig's heart 1 pig's stomach
• 200g fresh pig's blood 150g cooked pig's blood
• 300g rice

Accompanying Aromatic Herbs:

• Bean sprouts
• Chives
• Fried garlic
• Chili
• Basil leaves
• Vietnamese coriander
• Sawtooth herb
• Cilantro
• Mint

Dồi Preparation Part:

• 200g pig's gut
• 200g pig's fresh blood
• 50g pork fat
• 50g pig skin
• Lemon leaves
• Perilla leaves
• Spring onions
• Minced lemongrass
• Garlic
• Chili
• Green beans
• Seasonings
• Salt and pepper
• Sugar
• MSG
• Fish sauce

Instructions:
Pork Dồi Preparation Method:

• Buy pork guts and rub with salt and lemon to clean thoroughly several times.
• Finely chop other ingredients and stuff into pork guts. Put in a pot to boil. When fully cooked, remove and let cool, then slice thinly.

How to Boil Pork Intestines:

• Use lemon and salt to scrub pork intestines and rinse thoroughly.
• Boil the intestines when the water is boiling vigorously, boil the intestines for about 30 minutes. When the intestines are cooked, remove and soak in a bowl of diluted lemon water, then into a bowl of ice water for crispness. Remove the intestines and slice thinly.

How to Cook Pork Congee:

• Put rice in a pan and toast until the rice turns translucent and starts to brown, then pour into a pot to cook congee. When the congee is almost cooked, add the blood to cook together to give the congee a beautiful brown color and sweet taste. Season with salt, MSG, sugar, and fish sauce to taste.

Ingredients:

• Fragrant glutinous rice: 1/3 cup.
• Fragrant plain rice: 1/2 cup.
• Pork bones: 500g.
• Pork tongue: 1 piece.
• Pork liver: 100g.
• Pork heart: 200g.
• Heart, young pig's spleen, pig's stomach, pig's small intestine.
• Filtered water: 3 liters.
• Spring onions, shallots, ginger.
• Fish sauce, salt, pepper, vinegar.
• Cilantro, basil, bean sprouts, chili for serving.

Instructions:

• Step 1: Clean pork bones and pork tongue, cut bones into bite-sized pieces, then blanch with diluted vinegar, rinse with water to remove any odor. Then simmer the bones with roasted shallots.
• Step 2: Divide pork heart into 2 equal parts. One part is added to the pot of congee, the other part is mixed with filtered water, seasoning, and left to marinate. Remove bones and pork tongue to create a flavorful broth.
• Step 3: Rinse rice, soak in water for about 1 hour, then drain and add to the broth to cook into congee. When the congee is ready, add the marinated pork heart, minced ginger, season to taste. Garnish with some chopped spring onions for aroma.
• Step 4: Pork liver, stomach, small intestine, heart, and spleen are blanched once in boiling water, then boiled until cooked. In the boiling water, add ginger, vinegar, and salt for flavor. Once everything is cooked, slice thinly along with the pork tongue, part of which will be added to the congee, and the rest served on the side.
• Step 5: Ladle the congee into bowls, sprinkle with chopped spring onions, ground pepper, serve with cilantro, Vietnamese balm, bean sprouts, and the sliced pork on the side.

Ingredients:

• 300g young pig's intestines
• 300g pig's spleen
• 400g pig's throat (pay attention to the part with more meat)
• 200g pig's liver
• 1 pig's heart
• 1 pig's stomach
• 200g fresh pig's blood
• 150g cooked pig's blood
• 300g white rice
• Raw vegetables, bean sprouts, shallots, chives, fried garlic, chili

Preparation Method:How to Boil Intestines:

• Thoroughly clean and rinse the innards several times, then rinse with salt water and vinegar to reduce the gamey smell and remove the sliminess.
• When boiling the intestines, they should be added to boiling water, not warm or cold water. To prevent them from being too gamey, add a few slices of chili. Boil for about 35 minutes. Once cooked, quickly remove and rinse under cold water, then soak in boiling water for a while with a squeeze of lime, rinse again, and finally soak in cold water with ice to keep them crisp. Slice thinly.

How to Cook Congee:

• Toast the rice until it turns translucent and slightly golden, then rinse and add to the pot with the broth from boiling the innards. Toasting the rice will help it cook faster. When the rice is soft, add the fresh pig's blood, the congee should turn slightly brown. Season with salt, sugar, MSG, fish sauce to taste. You can also add shallots or fried garlic for fragrance.
• Serve the congee in bowls, sprinkle with finely chopped spring onions and ground pepper on top. People in the Southern region like to add bean sprouts. You can also do this if you like. Serve the sliced innards on the side or mix them into the congee. When serving, don't forget to provide a bowl of dipping sauce with sliced chili. The innards are best enjoyed with raw vegetables dipped in fish sauce.