Congee with Crispy Chili Pork

Step 3: Sauté the pork

  • Chili garlic ground pork

    • garlic
      5 cloves
    • birds eye green chilies
      2
    • scallions
      , thinly sliced whites
      1
    • ground pork
      ~ 454 g~ 1 lb
    • water
      30 g
    • salt
      a sprinkle
    • soy sauce
      15 g
    • hoison
      5 g

Mince the chilis, garlic, and scallion whites and place them into a bowl. Set a wok over medium heat and add the oil. Once hot, toss them into the hot oil and for 1-2 minutes.

Turn the heat to high and toss in the ground pork and salt. Crush the meat up with a potato masher into little pebbles of meat. The fat will start to render and the pork should crisp up, about 3-5 minutes. Add a splash of water into the pan to the crispy bits on the bottom.

Once the liquid has evaporated, add the soy sauce and a drizzle of hoisin. Mix to combine until the pork is coated and slightly sticky. Taste and adjust with more salt, hoisin, or soy sauce if needed.

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