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Gluten free pork congee

Published 29 October, 2006

I'd never come across a recipe like this before. Naturally gluten free, pork congee is like a wet risotto, but with asian flavours. And it's really, really more-ish. As I sit here writing this, I've eaten far too much. But I do so love feeling totally stuffed. :-)

Gluten free recipe: Pork Congee

400g brown rice
2 star anise
4 spring onions (scallions), sliced
Good inch of ginger, sliced
4 litres chicken stock (if you don't have that much, just add boiling water as you go along)
1 tblsp peanut oil
2 garlic cloves (crushed)
1 tsp grated fresh ginger
500g minced (ground) pork
White pepper
60ml gluten free soy sauce (tamari)
Sesame oil (to drizzle on finished dish)
2 more spring onions, sliced to garnish

Boil the rice in the chicken stock with the star anise, 4 spring onions, sliced ginger. Bring to the boil then simmer for half an hour, stirring occasionally.

Heat the oil in a frying pan and add the garlic and grated ginger - fry for 30 secs or so. Add the mince and fry for 5 minutes.

Remove the star anise and ginger from the rice. Add the mince and simmer for 10 minutes. Season with white pepper. You can let people add their own soy sauce, sesame oil and chopped spring onions.

I suggest you make about half as much again as you normally would, because people will eat tons of this stuff. I'm looking forward to the leftovers fried up for lunch tomorrow. Pork Congee - Gluten free heaven.

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