World Porridge making Championships 2022

In October 2022 I ventured to Scotland to compete for the Golden Spurtle in person. Here is my Specialty recipe for Oat Congee, a delicious savoury recipe using Southeast Asian flavours. I used a pressure cooker due to time restraints, but you can simply cook the oats in a saucepan -they will take a bit more time!

Oat Congee

Ingredients:

1 cup pinhead oats, soaked overnight

125g packet instant rice

1.25lt chicken stock

1 tablespoon julienne ginger

2 tsp umami salt

1 tsp Murray river salt

Toppings:

250g pork mince

1 tablespoon tamarind

20g palm sugar, finely chopped

1 tablespoon fish sauce

Soy sauce to taste

1 lime, finely grated zest and juice

White kampot pepper, to season

Garnishes:

Pork floss

Green onion stems, finely sliced

Fried shallots

Chilli oil

Method:

1.     In a pressure cooker, bring the stock and ginger to the boil. Add oats and rice. Close lid and select pressure setting.

2.     When pressure has built up, reduce heat to low and cook for 15 minutes.

3.     Remove from heat and set aside. Release pressure and remove lid.

4.     Heat frypan and cook pork mince over high heat. Add tamarind, palm sugar and fish sauce. Stir to combine.

5.     Remove from heat, add soy, lime zest and season with pepper.

6.     Ladle congee into four deep bowls, top with pork and squeeze over lime juice.

7.     Garnish with pork floss, fried shallots and sliced green onion. Drizzle chilli oil to taste.

Serves 4.

© Caroline Velik.