Pork and Shrimp Congee

1. Poach the Pork

Place a single piece of boneless lean pork butt into a pot along with three cups of water. Add a quartered onion, a lightly smashed one-inch slice of ginger, three scallions cut crosswise into thirds, and two teaspoons of salt to the pot. Slowly poach the pork over medium heat for about 45 minutes. This slow poaching process is crucial as it ensures the pork becomes tender and easy to slice. Once done, the pork should be tender to the touch.

2. Prepare White Congee

While the pork is poaching, prepare the White Congee as per the recipe on page 92. This should take about 50 minutes.

3. Marinate the Shrimp

As the congee cooks, clean the shrimp and place them in a bowl. In a separate small bowl, mix together one tablespoon of Shaoxing wine, one teaspoon of light soy sauce, one teaspoon of sugar, half a teaspoon of salt, and a pinch of white pepper to make the marinade. Pour this mixture over the shrimp and toss them to coat evenly, allowing the shrimp to rest at room temperature while the congee continues to cook.

4. Combine Ingredients

Five minutes before the congee is ready, add the poached pork to the pot and stir well, bringing the mixture back to a boil. Then add the marinated shrimp and stir again, bringing the porridge to a boil once more. The high heat will ensure that the shrimp cook quickly, curling up and turning a lovely pink color.

5. Serve the Porridge

Finally, transfer the savory porridge to a heated tureen and serve immediately. This ensures that every spoonful is warm and inviting, perfect for enjoying right away.