Congee With Pork

• 1 cup short grain rice
• 1/2 tsp salt
• 1 tbsp oil
• 4 cloves garlic, finely chopped
• 7 oz boneless pork chops, thinly sliced
• 1/3 cup unsalted, roasted peanuts
• 1 None long red chili pepper, thinly sliced
• 4 None green onions, thinly sliced
• 1/2 cup loosely packed cilantro leaves
• None None Soy sauce and sesame oil, for drizzling

1. Place rice, salt and 8 cups water in a large saucepan on medium heat. Bring to boil, stirring often. Reduce heat a little, if necessary, to keep rice at a brisk simmer. Half-cover with lid, so congee doesn't bubble up and spill over. Cook for 30-40 mins, until rice is very soft and there is little distinction between liquid and solid.
2. Meanwhile, heat oil in a wok or large skillet on medium heat. Stir-fry garlic and pork for 3-4 mins, until browned and cooked through. Stir into congee and season to taste.
3. Place remaining ingredients in piles on a platter, with soy sauce and sesame oil to side. To serve, ladle congee into soup bowls and let everyone help themselves to garnishes.

short grain rice, salt, oil, garlic, pork chops, peanuts, long red chili pepper, green onions, cilantro, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/25135 (may not work)