Tyler Preston, executive chef at Dr Morse in Melbourne has provided his culinary skills to develop this unique fried egg & pork belly on a congee using our organic brown rice. This dish can also be served with any leftover meat, fried tofu or roast vegetables. A great meal base for anything you desire!
Serves: 2 | Prep Time: 40 mins | Cook Time: 60 mins
- 2 cups of Forbidden Organic Brown Rice
- 1 ltr of chicken stock (vegetable stock if prefer vegan)
- 4 Szechuan pepper corns
- 200g pork belly (hard tofu for vegan option)
- Coconut oil
- Red chili
- Spring onion
- The first thing we must do is blitz or crack our rice, this can be done quickly in a quality blender, or if you don’t have one, use a mortar & pestle. We don’t want to create a dust, just broken rice.
- Heat a good tablespoon of coconut oil in your favourite heavy base pan or crock pot.
- Add the broken rice with a pinch of sea salt and fry for 4-5 mins, just until we see a little bit of gloss happening.
- Slowly add the stock, a few pours at a time. Similar to a risotto.This process will take 15-25 mins.
- You should pay very close attention as it can get stiff & stick, keep stirring and adding stock to ensure this does not happen. Continue to check the seasoning of your congee.
- If you are confident cooking pork belly then it’s up to you how to do it. If not, I find it’s really easy to lightly poach it in salty water. To do this heat up some water in a pot that will hold your piece of pork easily, Add a good pinch of salt. Place the pork in the pot and let it simmer for 20-30 mins. Easy!
- To tell if it’s cooked poke it with a skewer, if it goes through your pork is done. The thing that makes your pork crispy is also very easy, but if you are pressed for time it is not vital.
- Allow the pork to cool for 10 minutes. Slice thin & lightly fry in a pan.
- Use this same pan to fry an egg (less dishes!)
Spoon the congee into a shallow bowl. Place pork & fried egg in the center. Sprinkle w finely sliced spring onions, red chili & some fresh coriander. Give it a few turns of cracked pepper & your good to go!
Credit: Chef - Tyler Preston, Photography - Bianca Milani, Styling - Meg Milton.