Ingredients
200g jasmine rice

1 kg slab of belly pork, rinsed

large knob fresh ginger, peeled and julienned

2.5 litres cold water

sea salt and pepper

2 tbsp soy sauce

2 hard-boiled eggs, halved or quartered

2 spring onions, finely chopped

2 tbsp salted peanuts

1 tsp sesame seeds

1 tsp sesame oil

Method
1. Rinse the rice well in cold running water and drain.

2. Combine rice, pork belly, half the ginger and cold water in a large pot, and bring slowly to the boil, skimming.

Reduce to a gentle simmer, and cook over low heat for three hours, partly covered, until creamy.

Stir occasionally, to stop the rice sticking on the base. Add more water if too thick, or cook longer if too thin.

Season with salt and pepper.

3. Remove the pork belly and wipe dry.

Heat the soy sauce in a small pan and place the pork belly, skin side down, in the soy for two minutes to brown the skin, without allowing the soy to burn.


4. To serve, finely slice the pork. Divide hot congee between four deep soup bowls.

Top with egg, remaining ginger, spring onions, salted peanuts, sesame seeds and sesame oil, and serve hot, with soy sauce.