Whole Roasted Pig and What Became of the Leftovers / by jared


Immediately after we had our fill of cupcakes, we hopped on over to another birthday party that included a whole roasted pig. Oooh baby. Even if he didn't invite us over, we would have come anyway! Look at this little guy with his glistening skin ;) AND, it even came complete with an apple in its mouth.

Whole Roasted Pigphoto courtesy of ken moy

Our friend ordered a 60 pound suckling pig for 30 guests. Needless to say there were PLENTY of leftovers. So we took some home to make some pulled pork sandwiches and pork congee (two separate meals). What can I say, we're Chinese. This is the same thing we all do the day after Thanksgiving. Seriously, what are Chinese families supposed to do with all the leftover turkey?

Congee is normally a traditional Chinese breakfast. The staple is the rice porridge and a plethora of ingredients can be added to your liking. One of the more popular congee dishes is the salted pork and thousand year old egg congee (皮蛋瘦肉粥). You can usually order this at most dim sum and noodle places. They are best when accompanied with fried fresh Chinese fritters (油條 or 油炸鬼 for you Cantonese folk). While the congee was a-stewing, Jared made a quick trip on his bike to pick up a couple of those fritters from Chinatown - if you're not planning to eat a whole ton, it's probably not worth it to make yourself.

"Leftover" Congee

Ingredients

1/2 cup of rice
8 cups water
1 chicken bouillon
salt
leftover pulled pork (with no BBQ sauce)
Scallions
Ginger
Thousand year old egg (optional)

Recipe

  • Place the rice, water, chicken bouillon and quartered thousand year old egg in a crock pot and set it for low, slow cook it for at least 6 hours. The longer the better, depending on how thick you like your congee. We usually start it before we go to bed, then we can have it for breakfast the next morning
  • Shred the leftover pork and sprinkle with a pinch of salt and mix. Place the pork back into the fridge
  • Once the congee is done, add the salted pork into the congee until it is heated.
  • Add salt to taste
  • Garnish with scallions and ginger

Note: For this recipe, you can use fresh pork as well, but if you have leftovers, it is a good way to use up that leftover pork from your whole pig roast. Add the fresh pork with the rice and water in the beginning, then take it out before serving to shred it into bite size pieces. You can also add thousand year old eggs to the congee as well.

Note 2: We estimated the amount of water. This one is a little tough. Nobody really uses the exact amount or atleast we never did growing up. I would usually just throw in a little bit of rice and I would put in... "a lot" of water. :)