Serves 2
Ingredients
1/2 cup diced onion
2 cups white rice, washed
2 tablespoons unsalted butter
1 cup white wine
4 cups chicken stock or filtered water
Kosher salt and black pepper, as needed
10 ounces cooked pork belly, skin on
1 tablespoon grapeseed oil
1 cup Tokyo turnips, cut in half (reserve turnip greens)
2 eggs
1 tablespoon white vinegar
Reserved turnip greens, torn for garnish
2 tablespoons Szechuan chili crisp
Instructions
To make congee: Sweat onion in saucepan on low heat. Add rice and toast while stirring. Deglaze with white wine until almost dry. Add stock or water and cook the rice, covered, until a porridge consistency is reached, about 1 hour. Season with kosher salt.
Preheat oven to 500°. Season pork belly with salt and pepper. Heat oil in a non-stick oven safe pan over medium heat. Add cooked pork skin-side down and place in the oven for 5 minutes. Remove pan from oven and add turnips, cut side down. Place the pan back in the oven for 5 minutes, then remove and set aside.
Bring a small saucepan of water and vinegar to barely simmer. Crack each egg into the saucepan and cook gently for 2 minutes. Remove eggs and set aside.
To serve: Spoon congee into 2 bowls. Place pork belly slightly off the center and place poached egg next to it. Scatter roasted turnips around. Garnish with turnip greens and spoon chili crisp over everything.