Pork Congee / Pork Kanji Recipe

Pork Congee / Pork Kanji Recipe

Pork Congee / Pork Kanji Recipe

Pork Congee / Pork Kanji Recipe ( or conjee) is a goodness of rice, pork and vegetables in a bowl and it is made with rice cooked together pork, vegetables, ginger, garlic and soy sauce for  a long period of time to infuse the flavors.

Pork Congee / Pork Kanji Recipe

Congee or Conjee or Kanji is a rice porridge or gruel which is very famous in East Asian countries and its meal by itself. There so many regional variations available and the style cooking may also differ from place to place. This ingredients used in cooking may differ or the toppings may differ or the flavorings used may differ too.

This thick porridge consistency delicacy is normally made  when some is sick and it’s fed piping hot to get the best results. Congee is famous in India too and kanji is normally accompanied with a side dish or two. Normally a thoran and a pickle and some people like pappad (pappadam) too with their congee.

For Indian or Kerala style kanji recipes, click here.

I have used left over rice and left over pork for this recipes. You can cook rice and pork right from the scratch too.I hope you try this wonderful Pork Congee / Pork Kanji Recipe and do let me know your feedback in the comment section below.

Pork Congee / Pork Kanji Recipe


  • Rice – 500 gms, cooked
  • Pork shoulder – 300 gms, cooked
  • Ginger – 1 Tbsp, chopped
  • Garlic– 1 Tbsp, chopped
  • Onion– 1 medium, sliced
  • Carrot -1 , julienned
  • Chicken stock – 2 Liter
  • Cabbage – 1/2, julienned
  • Soy sauce- 2 Tbsp
  • Salt to taste
  • White pepper powder to taste
  • Coriander leaves – 1 Tbsp, chopped


  1. In thick bottomed saucepan, heat oil over medium high heat.
  2. Add onion and saute for a minute.
  3. Slide in ginger and garlic and continue to saute until onions are soft.
  4. Add cooked rice and stock and let it come to a boil.
  5. Mix in all the cut vegetables, seasoning and continue to cook on a simmering flame.
  6. Make sure to occasionally stir the congee to prevent rice from sticking to the bottom and burning.
  7. Using wooden spoon, mash up the rice a bit to give texture and  body to the soup.
  8. Cook until you get the desired consistency (should done in  about 25-30 minutes).
  9. Adjust the seasoning and chopped coriander.

Note: I have used cooked rice and pork for this recipe as I had left over from the previous meal and wanted to use up both the items. Adjust the amount of chicken stock according to your desired consistency. You Can substitute chicken stock with water incase if you don’t have chicken stock handy.

Similar Recipes..

Gothambu Kanji / Wheat Porridge

Beet Root Soup

Chicken and Vegetable Soup

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Bone Appetite & Happy Cooking!


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