Congee with Ground Pork and Homemade Chili Crisp

Prepare the Congee: Combine the rinsed Jasmine Rice (1 cup) and Water (8 cups) (or stock) in a large pot. Bring to a boil, then reduce the heat to low. Simmer uncovered for about 45–60 minutes, stirring occasionally to prevent sticking. Cook until the rice breaks down and forms a thick, porridge-like consistency. Add water if needed to adjust thickness.

Cook the Ground Pork: In a small bowl, mix Ground Pork (8 oz) with Soy Sauce (1 Tbsp), Ground White Pepper (1/2 tsp), Salt (to taste), and Sesame Oil (1 tsp). Heat a nonstick pan over medium heat and cook the pork until browned and fully cooked. Set aside.

Make the Chili Crisp: In a small saucepan, heat the Neutral Oil (1/2 cup) over medium heat until just shimmering. In a small heat-safe mixing bowl, combine the Crushed Red Pepper Flakes (2 Tbsp), Dried Minced Garlic (1 Tbsp), Dried Shallots (1 Tbsp), Dried Onions (1 Tbsp), White Sesame Seeds (1 tsp), Granulated Sugar (1/2 tsp), and Salt (1/4 tsp). Pour the hot oil into the bowl and let cool completely.

Assemble and Serve: Divide the congee into bowls. Top each bowl with cooked ground pork. Drizzle with chili crisp and add Scallions (to taste), Fresh Cilantro (to taste), Fried Shallots (to taste), and Hard-Boiled Eggs (to taste).