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 - Coriander - Egg
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.