Location: My tiny kitchen
Congee is a common item served in my family. Traditionally, Chinese people have congee for breakfast but my family likes congee so much that we would have it for lunch, dinner or even as a snack. This is a congee recipe that my mom has always made and my family has always enjoyed. The recipe is very simple but it tastes quite delicious.
Usually, pork is minced when it is put into congee. In this recipe, the pork is cooked ahead of time as a whole piece and then cooked again with the congee. After the long period of cooking, the pork because very tender and it falls apart on its own.
Chinese people usually eat congee with Chinese donuts. Unlike regular donuts, Chinese donuts are long pieces of crispy fried dough that taste slightly salty. I didn’t have any Chinese donut and as I scanned my pantry, I saw a tub of fried onion sitting on the shelve. The fried onion turned out to be a great compliment to the congee. I should consider bringing my own bottle of fried onion the next time I have congee at a wonton noodle house. 
This recipe serves 4 people and you will need:
- A piece of pork tenderloin that’s about 4 inches long
- 1/3 cup of Japanese rice
1. Put the rice in a bowl and fill the bowl with water. Soak the rice in the fridge overnight or at least 12 hours.
2. Rub 1 tbsp of salt on the pork tenderloin. Let the pork to be marinated in the salt overnight or at least 12 hours.
3. Put the pork into a quart pan. Fill the pan with water covering 3 inches higher than the top of the pork. Bring the water to a boil and then lower the heat to a simmer for 2 hours.
4. Take the pork out of the quart pan. Add more water into the pan so that you have 7 cups of liquid in total. Bring the liquid to a boil. Add the rice and pork into the liquid and bring it down to a shimmer.
5. Cook for one hour or until the congee has been thicken to a consistency that you like. The longer you cook the congee, the thicker it will get.
6. Using a wooden spatula, gently break the pork apart. The pork will shred apart very easily.
7. To server, sprinkle with fried onion and chopped green onion or chives.
