Pork Kakuni With Scallop Congee

Name: Pork Kakuni With Scallop Congee
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters brown rice (we used short-grain); 414 milliliters chicken stock (preferably home-made); 4 servings coarse salt to taste; 1 cm piece of fresh young ginger, peeled and thinly sliced; 1 small x small onion, peeled and sliced; 900 grams boneless pork belly (we used Kurobuta); 414 milliliters cups sake; 2 x dried scallops; 4 servings sea salt to taste; 0 x Japanese soy sauce; 2 Tbsps spring onion oil; 6 x spring onions, green part only, cut in 2.5 cm lengths; 2 Tbsps sugar; 4 servings vegetable oil for deep frying

Pork Kakuni With Scallop Congee might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 1661 calories, 31g of protein, and 124g of fat per serving. This recipe serves 4. Head to the store and pick up sugar, cm piece of young ginger, coarse salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 20 minutes.