Char Siu Pork Congee (Rice Porridge)
A silky, comforting rice porridge simmered in chicken stock, topped with sliced char siu, ginger and spring onions.
Made with Char siu marinade and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelEasy
- Costabout £2.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made char siu marinade (see the base recipe). Coat the pork in 45 ml of it and leave for 30 minutes. Keep 15 ml aside in a clean dish.
- 2
Heat the oven to 200°C (180°C fan) and roast the pork for 22 to 25 minutes, brushing with the reserved marinade halfway, until the centre reaches 70C. Rest, then slice thinly.
24 min - 3
Meanwhile put the rinsed rice, your homemade chicken stock (see the base recipe) and 600 ml water in a large pan with half the ginger.
- 4
Bring to the boil, then simmer gently for 1 hour, stirring every 10 minutes, until the rice has broken down into a thick, creamy porridge. Add water if it gets too thick.
60 min - 5
Stir in the tamari and taste. It should be savoury and mild.
- 6
Ladle into bowls, top with the sliced pork, remaining ginger, spring onions and a few drops of sesame oil.
Tips
- Rinse the rice until the water runs nearly clear. This stops the congee turning gluey too early.
- Stir often towards the end, because the rice can catch on the bottom of the pan.
- Congee thickens as it cools. Loosen leftovers with a splash of hot water or stock.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 1 day, because rice dishes carry a food poisoning risk if left warm. Reheat until boiling hot all the way through and only once.
Questions
Can I use leftover cooked rice?
Yes. Simmer 400 g cooked rice in the stock and water for 25 minutes. The texture is a little less silky but it is much quicker.
What other toppings suit it?
Soft boiled egg, crispy shallots, coriander, a few drops of chilli oil and pickled vegetables are all common. Check any extras for gluten if cooking for coeliacs.
Can I use a slow cooker?
Yes. Put rice, stock and water in on low for 6 to 8 hours, or high for 3 to 4 hours, stirring once before serving.
More made with char siu marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.