InstructionsGarlic Chile PorkGrate the carrot, onion, and garlic cloves.Set a pot over medium heat and add the neutral oil along with a tiny drizzle of sesame oil. Add the vegetables and saute until just starting to brown, 2 to 3 minutes. Add the leftover rice to the vegetables and mix them together. Pour the stock in and mix together. Bring to a boil then reduce to a simmer.Simmer the congee, while stirring occasionally, for 20-30 minutes until the rice breaks down, the liquid has started to evaporate and reduced into a porridge-like consistency. Prepare the garlic chile pork while this is going on (below). Thin out with stock or thicken by reducing for longer. Taste it! Add salt as needed.Garnish the congee with chili crisp oil, garlic chile pork (below), fresh ginger, and scallions.Garlic Chile PorkMince the chilis, garlic, and shallots and place them into a bowl.Set a wok over medium heat and add the oil. Once hot, toss in the chilis, garlic, and shallot and saute for 1-2 minutes.Turn the heat to high and toss in the ground pork and salt. Crush the meat up with a potato masher into little pebbles of meat. The fat will start to render and the pork should crisp up, about 3-5 minutes.Add a splash of water into the pan to deglaze the crispy bits on the bottom of the pan. Once the liquid has evaporated, Immediately add the soy sauce and a drizzle of hoisin (or honey). Mix to combine until the pork is coated and slightly sticky. Turn off the heat.Serve over congee, with noodles or rice.