Goto. Comfort food. Childhood memories. Reminds me of “Goto Heaven” back home. This is my version.
Recipe type: Breakfast
Pinoy congee cooked with pork entrails and egg.
- ½ kg pork entrails (intestines), thoroughly cleaned
- 1 Clove garlic, peeled
- Whole onion, peeled
- Bay leaf
- 2 cups Jasmine rice (or glutinous rice)
- 1 Clove garlic, minced
- 1 Onion, sliced thinly
- 1 tbsp Sliced ginger
- Chicken broth
- Few cups of rice washing
- Fish sauce (patis)
- Onion spring, cut into ringlets
- Hard boiled eggs
- Add pork entrails in a pot of boiling water. Simmer for about 5 minutes. Discard water and wash the entrails. Pour enough water and bring to boil. Add whole garlic and onion, peppercorns and bay leaf. Simmer until tender (adding salt mid way through cooking), removing scum that rises to the top. Discard water and cut entrails to about 1 inch length.
- Brown uncooked rice in a heated large non-stick casserole. Transfer to a plate.
- Heat oil in the same casserole. Fry garlic until browned. Scoop out half and reserve for garnish.
- Add ginger and onion and saute for a minute.
- Stir in pork entrails and add patis. Saute for another couple of minutes.
- Add the browned rice and mix thoroughly. Pour in chicken broth with some rice washing and bring to boil.
- Cover and simmer with continuous stirring until rice is cooked through. Adjust seasoning with more patis as desired. (Saffron would add color to it as well.) Serve hot topped with onion spring, toasted garlic and hard-boiled egg.
Cook time for pork intestines varies; thus cook time maybe longer than expected.