Island Congee with Coconut Milk Braised Pork Shoulder | KCET
Island Congee with Coconut Milk Braised Pork Shoulder
Chef Mei Lin explores the fusion of Asian and American flavors in her Island Congee with Coconut Milk-braised Pork Shoulder dish.
1 cup jasmine rice
½ cup small yellow onion, small dice
2 tablespoon ginger, minced
10 cups chicken stock (low sodium)
For pork shoulder
2 lbs. pork shoulder
1 yellow onion, quartered
6 cloves garlic, crushed
1 jalapeño, sliced
1 thumb size ginger, grated
4 cans coconut milk
For Finadene sauce
1/8 cup coconut vinegar
1/8 cup lime juice
1/4 cup fish sauce
2 tablespoon scallions, chopped
2 tablespoon cilantro stems, chopped
2 cloves garlic
1 tablespoon ginger, minced
1 tablespoon shallot, chopped
1 teaspoon Thai bird chili, chopped (Serrano will also work)
Small knob of Palm sugar (if unavailable, brown sugar is fine)
Shaved scallion tops
Picked cilantro leaves
More Meals Ready to Eat stories
1. In a 6 quart sauce pot, toast the jasmine rice with onion & ginger with 1 tablespoon of Canola Oil.
2. Add stock and cook until thick; at least 1 hour.
3. Stir every 5-7 minutes to ensure the rice doesn't stick to the bottom.
1. In a pressure cooker, add 2 tablespoons of oil, and sear the pork shoulder on all sides.
2. Add the vegetables, caramelize, and add coconut milk.
3. Pressure cook for 45 minutes under pressure.
1. Add palm sugar, garlic, ginger, shallot, Thai bird chili, scallions, pound with a mortar and pestle.
2. Then mix with all remaining ingredients.
1. Fill large-mouth bowl halfway with Congee and place pieces of pork on top.
2. Top with spoonfuls of the Finadene sauce to taste. Add your optional garnishes. Serve hot.
All images by Carla Choy
Enjoy this recipe? Get the downloadable recipe booklet from "Meals Ready to Eat" with this link.
Connect with KCET
As staying at home has become the norm, children are finding ways to cope and express their creativity through surprising artworks, aided by adults and cultural institutions.
Join KCET & PBS SoCal in exploring the past, present and future of our democracy with slate of special programming, from NewsHour's unbiased coverage of the presidential debates, to KCET Original documentaries on California's values and social movements.
To celebrate Hispanic Heritage Month, PBS SoCal and KCET are airing a slate of special programs in September and October. Each film or show spotlights Hispanic and Latino narratives and legacies in the United States.
Access to clean water for drinking and household use remains a challenge in places as far apart as Mumbai, India and rural communities in West Virginia.
- 1 of 355
- next ›
Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
- 1 of 2
- next ›