Bone Broth Congee With Pork Belly Stew

• 1 pound rice soaked overnight
• 12 cups chicken stock
• 1/2 cup half & half
• 6 eggs soft boiled
• 1/2 cup scallion greens minced
• 1/2 cup ginger peeled, minced
• 1/2 cup olive oil
• 1/4 cup rice vinegar
• 1/4 cup green mango diced
• 8 pounds pork belly boneless, skinless
• 1/2 gallon white vinegar
• 1 1/2 quarts soy sauce
• 1 1/2 cups brown sugar
• 3/4 cup rice vinegar
• 2/3 cup garlic minced
• 1/4 cup black peppercorns cracked
• 1 ounce bay leaf pressed

1. 1. Cut belly in three sections. Sear on both sides until golden brown. Braise in marinade at 325u0b0F, until knife passes through with no reistance (check at 3 hours), remove and cool.
2. 2. Simmer rice in stock for 45 minutes until fully tender, finish with half and half.
3. 3. Cut belly into 2-inch cubes. Sear in oil on both sides. Add braising liquid and reduce to glaze.

rice, chicken stock, eggs, scallion greens, ginger, olive oil, rice vinegar, green mango, pork belly, gallon white vinegar, soy sauce, brown sugar, rice vinegar, garlic, black peppercorns cracked, bay leaf pressed

Taken from www.yummly.com/recipe/Bone-Broth-Congee-with-Pork-Belly-Stew-2255429 (may not work)