Thai-Style Pork Congee with Egg and Pork Liver by Nong_Josh

Ingredients:

• 300 grams of pork shoulder
• 100 grams of pork liver
• 1 cup of jasmine rice
• 8 cups of water
• 2 eggs
• 4-5 cloves of garlic
• 1 shallot
• 3-4 Thai chilies
• 2-3 kaffir lime leaves
• 1 stalk of cilantro
• 1 teaspoon of salt
• 2 tablespoons of vegetable oil
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 1 teaspoon of granulated sugar
• Fresh Thai chilies for garnish
• Fresh green onions for garnish
• Ground pepper for garnish

Moo Deng Hipoo from Thailand. By Nong_Josh

Instructions:

1. Prepare the Pork: Clean the pork shoulder and cut it into small pieces.
2. Cook the Rice: Rinse the jasmine rice and cook it with 8 cups of water until the rice is soft.
3. Make the Soup: Add the pork pieces to the boiling rice water and cook until the pork is tender.
4. Prepare the Pork Liver: Clean the pork liver and cut it into small pieces. Boil the pork liver in boiling water for a short time until cooked.
5. Prepare the Seasoning: Pound the garlic, shallot, and Thai chilies until fine. Heat the vegetable oil in a pan and sauté the pounded seasoning until fragrant.
6. Season the Congee: Add the sautéed seasoning to the congee and season with salt, light soy sauce, dark soy sauce, and granulated sugar.
7. Add the Eggs: Crack the eggs into the congee and stir until the eggs are cooked.
8. Garnish: Slice the kaffir lime leaves thinly and add them to the congee. Chop the cilantro and add it to the congee. Garnish with fresh Thai chilies, green onions, and ground pepper.
9. Serve: Serve the congee in bowls with additional seasonings as desired.

Moo Deng Hipoo from Thailand. By Nong_Josh

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by Nong_Josh