咸豬骨粥

The Curefirst, salt the bones

The Congeeslow and patient

• Jasmine rice1 cup
• Water or pork stock10 cups
• Fresh ginger, julienned30 g
• Scallions4 stalks
• Dried scallops (optional)2–3 pcs
• White pepper & sesame oilto taste

1. Cure the bonesRinse and pat dry the pork bones. Massage with salt, Shaoxing wine, white pepper, and five-spice. Cover and refrigerate 24 hours — this is non-negotiable. The salt draws out moisture and deepens the flavor into something almost hammy.
2. Rinse & blanchRinse cured bones briefly under cold water to remove excess salt. Blanch in boiling water for 2 minutes, then drain. This removes scum and any bitter edge.
3. Wash the riceRinse jasmine rice twice. Toss with a pinch of salt and a few drops of oil — the old Cantonese trick that helps grains break down into silk.
4. Build the potIn a heavy pot, combine rice, 10 cups of water, blanched bones, half the ginger, and dried scallops if using. Bring to a rolling boil.
5. Low and slowReduce to the gentlest simmer. Stir every 10 minutes to prevent sticking. Cook 75–90 minutes until the rice has completely dissolved and the congee is creamy and thick.
6. Finish & serveStir in remaining ginger and scallion whites. Taste — it should need no extra salt. Ladle into bowls, top with scallion greens, white pepper, and a thread of sesame oil. Pull the meat off the bones with chopsticks as you eat.