You know how people say chicken soup soothes the soul? Well, I prefer jook, especially back in the days when I was hungover often. I never woke up craving bacon, eggs or any greasy brunch food. In fact, eggs hungover make me gag! Yuck. What I love is a piping hot bowl of jook. It lined my stomach and revived me from all the damage I’d done to my body the night before.
Preserved egg and salted pork loin go together like peas and carrots, like peanut butter and jelly, like macaroni and cheese, you get the picture. You don’t think of one and not think of the other. Get this jook with this topping duo from a dim sum cart and it’s skimpy on goodies. Make it yourself to treat yourself, but the jook should be the star.
Every one has their own opinion on how broken they like their rice and how thin they like their porridge. If you like yours more like a rice soup, shorten the cook time and keep watch on it until it meets your preferred consistency. If you like your porridge thinner, add more water than recommended. My recipe results in a thicker version.
Below are two methods for cooking jook, on the stove top and in an Instant Pot. Stove top cooking requires a little bit more attention whereas you just dump and let it rip in the Instant Pot. Before you jump on the Instant Pot method to do as little work possible, note that this method will cause the jook to look grey, since the preserved eggs are working in the pot the entire time. Plus, natural release is the preferred method of releasing the pressure, meaning you can’t eat it immediately. Effort versus presentation and time, it’s your call.
If you like this Preserved Egg and Pork Loin Porridge, try:
Mushroom and Chicken Porridge (北菇滑雞粥)
Sampan Porridge (艇仔粥)
Preserved Egg and Pork Loin Porridge (皮蛋瘦肉粥)
- Yield: 8 to 10 cups 1x
- Category: Breakfast
- Method: One Pot Cooking
- Cuisine: Chinese
Description
Make this rice porridge breakfast two ways: stovetop or Instant Pot! Whichever way you choose, it results in a thicker consistency. Add more water if you like yours thinner.
Ingredients
- Filtered water
- Jasmine rice
- 1.5-inch knob of ginger, cut into matchsticks
- 3/4 pound of pork loin, cut into thin strips, seasoned all over with 3/4 teaspoon of salt
- 3 preserved eggs, shelled and cut into small pieces
- Salt to taste
- Optional seasonings: white pepper, sesame oil
- Optional toppings: chopped green onion, chopped cilantro, slivered ginger, meat floss (肉鬆)
Instructions
STOVE TOP METHOD
- Prepare the rice for simmering. Bring 12 cups of filtered water to boil in a large stock pot. Add 1 cup of jasmine rice and ginger, stir and return the water back to a boil. Lower the heat to medium low so the water gently simmers continuously. Leave the lid partially open and stir occasionally.
- Add the fixings. When the porridge appears 90% the consistency you like (mine is around 80 minutes), separate the pork strips and gently add them into the porridge, along with the preserved eggs. Stir to combine. Allow the porridge to finish cooking.
- Season and eat. When you’re ready to eat, scoop some porridge into a bowl and give it a taste. Salt accordingly. Add any additional seasonings and toppings then enjoy! Careful, it’s hot!
6-QUART INSTANT POT METHOD
- Fill ‘er up. Add 1.5 cups of jasmine rice, ginger, pork loin, preserved eggs and fill the pot with 10 cups of filtered water.
- Let the pot get busy. Close and lock the lid, then turn the venting knob to the sealing position. Select the Porridge mode which should cook the rice at high pressure for 30 minutes. Deselect the Keep Warm setting and then let the appliance do the work. Once done, allow the pressure to naturally release.
- Finishing touches. Open the lid, stir well and taste. The jook should still be pretty hot, so be careful. Salt accordingly. Add any additional seasonings and toppings then enjoy!
Notes
You can add extra flavor to your jook by replacing a few cups of water with broth. Boost the umami level by adding a small handful of rehydrated dried scallops that’s been shredded. Don’t discard any of the hydrating water! Add this in place of filtered water.
Keywords: Instant Pot, One Pot Cooking, Rice, Batch Cooking
