Ingredients
16 ounces Ground pork
1/2 teaspoon Minced fresh ginger
2 cloves Minced garlic
1/2 teaspoon Kosher salt
1/2 teaspoon Soy sauce
4 teaspoons Olive oil
3 heads Shallots, sliced into thin rings
6 cups Chicken stock
1/2 cup Short grain rice, washed and drained
1 ear Corn kernels cut from ear of corn
2 stalks Green onions
Preparation
Wash the rice until water runs clear. In a pressure cooker, add chicken stock and the rice. Close and lock the lid, setting the cooker on high pressure for 30 minutes + natural release (or “stew” mode).
While rice is cooking, prep your mise. Then combine pork, ginger, garlic, 1/4 teaspoon salt, soy sauce, and 2 teaspoons oil in a bowl. Mix well and set aside.
In skillet, heat oil with shallots over medium heat. Cook, stirring, until shallots are golden and crispy, about 5 minutes, adjusting heat so the shallots don’t burn. Pour the shallots and oil into a bowl.
In same unwashed skillet, cook pork mixture over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.
When the pressure releases, open the lid (the congee will look watery at this point), add the corn and ground pork to the congee, and set the cooker to “sauté” 5 to 10 minutes with the lid open or until desired thickness & consistency, making sure to stir. Season with salt.
Ladle into bowls and top with shallots (and shallot oil to taste) and green onions.
