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We hope you got benefit from reading it, now let’s go back to my mother’s favorite breakfast: cháo sườn(pork rib porridge) recipe. You can have my mother’s favorite breakfast: cháo sườn(pork rib porridge) using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make My Mother’s Favorite Breakfast: Cháo Sườn(Pork Rib Porridge):
- Prepare 1 1/2 lb pork short ribs
- Prepare 1/2 TBSP salt
- You need 1 medium sweet onion
- Provide 1 cup uncooked rice
- You need Pinch salt
- Provide 1 TBSP fish sauce
- Provide 1/2 TBSP salt
- Use Black pepper
Steps to make My Mother’s Favorite Breakfast: Cháo Sườn(Pork Rib Porridge):
- Wash the rice and drain well.
- Put ribs in pot. Cover the ribs with water. Add pinch of salt. Bring to boil. Boil for 3 minutes. Drain ribs. Discard liquid. Wash pot well. Wash the ribs. Put back into pot. Put water about 1 inch over ribs. Put 1/2 TBSP of salt. Bring to boil. Turn down heat to medium low. Cook for 1 1/2 hour.
- While ribs are cooking. Chop onion. In a frying pan, put some oil. Cook onion with a pinch of salt until soft and brown.
- Add onions to ribs.
- Roast the rice on a frying pan. No oil. Stir constantly until half of rice is brown. Set aside.
- After ribs are soft, add rice. Add fish sauce and black pepper. Cook for 30 minutes. Stir from time to time. After porridge is boiled, turn off heat. Let rest for another 30 minutes.
- Reheat before eating. Pour into bowl. Add some chopped green onion and black pepper.
- My mother.
Other popular types of congee in Vietnam are chicken congee, ground pork congee, eel congee, fish congee and. In this recipe, I use baby back ribs, but you could also use pork short rib or riblets, or even pork shoulder. Par-boiling ribs: fill a pot with water and bring to a boil. The water should be enough to just cover top of ribs. To make the porridge, cook rice, pork ribs, and pork soft bone in water until the porridge is smooth, the pork ribs are very tender, and pork soft bone is tender and crunchy.
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