Cherry & Dennis Helper Habitat
Salted Pork Bone and Peanut Congee
花生鹹豬骨粥
Recipe overview
Pork bones are salted briefly under refrigeration, then simmered with peanuts and rice into congee; this is not room-temperature curing.
01
Ingredients
Main ingredients
- 700 g meaty pork bones
- 150 g white rice
- 100 g raw shelled peanuts
- 20 g ginger
- 2 stalks spring onions
Refrigerated salting mixture
- 8 g salt
Congee cooking liquid
- 2.5 L water
- 0.125 tsp ground white pepper
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- lidded soup pot
- measuring jug
- sieve
- covered food container
- refrigerator
- ladle
- kitchen tongs
- kitchen paper
- kitchen scale
- serving plate
- serving bowls
03
Steps
Step 1
Have the butcher cut the bones, check for loose shards and pat surfaces dry
Have the butcher cut the bones, check for loose shards and pat surfaces dry.
Step 2
Rub evenly with eight grams salt and refrigerate covered for eight hours, never at room temperature
Rub evenly with eight grams salt and refrigerate covered for eight hours, never at room temperature.
Step 3
During the last four hours of salting, rinse peanuts and soak in cold water in the refrigerator
During the last four hours of salting, rinse peanuts and soak in cold water in the refrigerator.
Step 4
Before cooking, rinse surface salt from bones, drain peanut water and rinse rice
Before cooking, rinse surface salt from bones, drain peanut water and rinse rice.
Step 5
Put bones in cold water, bring to a boil and blanch for five minutes
Put bones in cold water, bring to a boil and blanch for five minutes.
Step 6
Discard blanching water, rinse off scum and wash the pot before reuse
Discard blanching water, rinse off scum and wash the pot before reuse.
Step 7
Slice ginger; return bones, peanuts and ginger to the pot with 2
Slice ginger; return bones, peanuts and ginger to the pot with 2.5 litres fresh water.
Step 8
Bring to a boil, stir in rice, lower the heat and leave the lid ajar
Bring to a boil, stir in rice, lower the heat and leave the lid ajar.
Step 9
Simmer eighty minutes, gently stirring the base occasionally to prevent overflowing or sticking
Simmer eighty minutes, gently stirring the base occasionally to prevent overflowing or sticking.
Step 10
Remove bones, cool briefly and strip meat, carefully removing fragments; keep bones out of the congee
Remove bones, cool briefly and strip meat, carefully removing fragments; keep bones out of the congee.
Step 11
Return meat and simmer five minutes; check peanuts are tender and rice broken down, then add pepper
Return meat and simmer five minutes; check peanuts are tender and rice broken down, then add pepper.
Step 12
Chop spring onions over the congee, taste and portion into bowls without adding salt in advance
Chop spring onions over the congee, taste and portion into bowls without adding salt in advance.
Common mistakes
- Salting does not make this safe for room-temperature storage; assess bone fragments and whole peanuts for each eater.
Tips
Salted bones release salt into the congee; add no salt first and watch the base as it thickens. Plan refrigeration the night before and check whether whole peanuts and bone-in ingredients suit the family.
