Step 1

Season pork belly generously with salt and freshly ground black pepper, set it aside.

Step 2

In a pot add oil then brown pork belly pieces until crunchy, remove pork from pot then set is aside.

Step 3

Add the dried shrimps and cook quickly until it is very fragrant. Remove dried shrimps then set it aside.

Step 4

Sauté the garlic, shallots and ginger, add the rice, mushrooms and the whole pork loin then the chicken stock and water, bring this to a boil then lower heat and simmer for 40 minutes while occasionally stirring.

Step 5

Remove pork and mushrooms then slice both thinly, simmer for 10 more minutes in low heat.

Step 6

Season congee with fish sauce and freshly ground black pepper. Add the pork and mushroom back then give it a mix.

Step 7

Place congee in serving bowls then garnish with boiled eggs, crispy fried garlic and chopped spring onions