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BBQ Pork Leg and Choy Gorn Congee in a pot.
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BBQ Pork Leg and Choy Gorn Congee

BBQ Pork Leg and Choy Gorn Congee turns barbecue leftovers into comfort food. It's slow cooked with peanuts, dried red dates and bok choy to warm your soul!
Prep Time1 day 30 minutes
Cook Time1 hour
Stock Cooking Time3 hours
Total Time1 day 4 hours 30 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese
Servings: 10
Calories: 673kcal
Author: Jeannette

Equipment

  • Scissors
  • Colander

Ingredients

  • 1 3/4 US cup rice (rinsed)
  • 1 bag choy gorn (a.k.a. dried bok choy)
  • 3/4 US cup blanched peanuts
  • 6 L chicken and pork stock
  • 1 BBQ pork leg
  • 500 g / 1.1 lb BBQ pork meat (the part near the leg)
  • 1 kg / 2.2 lb BBQ pork bones
  • 1 3/4 tsp salt (or to taste)
  • 2 1/4 tbsp chicken bouillon powder (or to preference)
  • 10 dried red dates

Instructions

  • Rinse then soak the dehydrated bok choy overnight. Make sure to replace the water at least 2 times - once at 15 minutes and the second time at the 30 minute mark.
  • Soak the blanched peanuts for 1 hour. Drain, then set aside.
    Note: If you prefer your peanuts harder, soak them for a shorter period of time.
  • Bring the stock to a boil and add the bones and meat in. Let it simmer on a low-medium heat for a minimum of 1 hour or until the meat has softened.
  • Wash and drain the choy gorn.
  • Use scissors to cut off the hard ends of the dried vegetable.
  • When the bone meat has softened, add the rehydrated bok choy, soaked blanched peanuts and dried red dates.
  • Pour in the rice and season with the salt and chicken bouillon powder. Let it simmer for 1 hour or until the rice is cooked.
  • Serve hot as is!

Notes

  • Simmer for longer. Whether it's the stock or the after the rice goes in, the longer it slow cooks for, the more flavor.
  • Use fresh BBQ pork meat and bones. While this recipe is a great way to use up the leftovers, it'll taste better with a new batch.
  • Make your own stock. This means you can increase the quality of the broth by adding more bones and meat.
  • Stir all the way to the bottom every 15 minutes. Doing so will prevent the rice from sticking to the pot's base and burning.
  • We get our BBQ pork bones and leg meat from Chinese BBQ meat shops. It's important to ask them to cut them up into chunks for you so you don't have to at home.
  • All the other ingredients can be purchased from Asian supermarkets in packets in the dried goods section.

Nutrition

Calories: 673kcal | Carbohydrates: 37g | Protein: 51g | Fat: 36g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 1534mg | Potassium: 680mg | Fiber: 1g | Sugar: 14g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg