Sous Vide Congee with Minced Pork, Ginger, and Basil
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Congee, a Chinese rice pudding, is easily created with the Anova Sous Vide Precision Cooker. This savory version is made with minced pork, ginger, and basil, and it’s naturally gluten free.
Ingredients for 6
1 cup (237 ml) short-grain rice
8 cups (1.9 L) chicken stock
1 pound ground pork
1 tablespoon (15 ml) minced fresh ginger
1 teaspoon (5 ml) minced fresh garlic
1 tablespoon (15 ml) coconut oil
1 cup (237 ml) basil chiffonade
kosher salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 190°F.
Seal rice and stock in a zip or vacuum bag and cook for 1.5 hours.
Remove the congee and season with salt and pepper.
Heat a large skillet over medium heat and cook the pork, ginger, and garlic in the coconut oil until cooked through. Remove from the heat and stir in the basil. Season with salt and pepper
Divide the congee between bowls and top with ginger pork mixture.