A recent batch of pork belly rice congee.
Pork belly strips (skin-on), ginger, garlic. The approx. 1/4 inch strips were sliced from a ~4 lb single slab of pork belly.
In process. In the pot being sautéed w/ ginger+garlic+oil of course. With ja-choy (榨菜) added in.
Water added, salted, simmered for a while. Long-grain rice added. Simmered more. Pre-softened fu-jook (beancurd skin rolls) (腐竹) broken into pieces added, simmer some more. Seasoning adjusted.
A bowl of the congee, with fresh deep-fried sliced shallots, julienned ginger + tung choy (天津冬菜) (preserved Tianjin cabbage), chopped scallions. The sides were scattered into and mixed into the bowl of congee "to taste"/as desired.
