“Keto Delight: Scrumptious Chinese Breakfast Congee with Pork Belly & Crispy Greens”

Allergens

Soy (in gluten-free soy sauce)

Ingredients

• 1 cup uncooked white jasmine rice (for non
• Keto version)
• 1 large head of cauliflower, riced (for Keto version)
• 4 cups chicken broth (low
• sodium)
• 8 oz pork belly, diced
• 2 cups mixed Chinese greens, chopped
• 2 tablespoons soy sauce (gluten
• free, for Keto version)
• 1 tablespoon sesame oil
• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves, chopped

Instructions

1. In a large pot, combine the riced cauliflower and chicken broth. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
2. Add the diced pork belly, ginger, garlic, white pepper, and salt to the pot. Stir well and continue to cook over low heat for another 10 minutes, or until the pork is cooked through and tender.
3. Add the mixed Chinese greens to the congee and cook for an additional 2 3 minutes until they are slightly wilted but still crisp.
4. Remove the pot from the heat and stir in the soy sauce and sesame oil. Taste and adjust seasoning as needed.
5. Serve the congee hot, garnished with green onions and cilantro leaves.

Chef’s Insight

To enhance the mouthfeel, ensure that the pork belly is cooked until it's tender and slightly crispy.

Notes

For a more authentic experience, serve the congee with traditional Chinese breakfast accompaniments such as pickled vegetables and soy milk.