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Curtis Stone’s congee with pork belly and chilli oil

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein

Curtis’ hearty pork congee is comfort in a bowl. Pork belly makes it extra tasty. 

  • Serves4
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, (+ 10 mins cooling & 15 mins marinating time)
Congee with pork belly and chilli oil


  • 4 cups (1L) salt-reduced chicken stock
  • 3/4 cup (150g) long-grain white rice, rinsed, drained
  • 2 garlic cloves, crushed
  • 350g pkt Coles Quick Cook Pork Belly Slices, halved crossways
  • 1 tbs oyster sauce
  • 1/3 cup (80ml) light soy sauce, divided
  • 3 tsp rice wine vinegar
  • 3 tsp brown sugar
  • 2 tsp finely chopped ginger
  • 2 spring onions, thinly sliced
  • 1/4 cup coriander leaves

Chilli oil

  • 80g (about 4) long red chillies, cut into 3mm-thick rounds
  • 2/3 cup (160ml) canola oil

Nutritional information

Per serve: Energy: 2470kJ/591, Cals (28%), Protein: 17g (34%), Fat: 48g (69%), Sat Fat: 7g (29%), Sodium: 2748mg (137%), Carb: 23g (7%), Sugar: 7g (8%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large saucepan, combine the stock, rice, garlic and 6 cups (1.5L) water. Season. Bring to the boil over medium-high heat. Reduce to a simmer and partially cover the saucepan with a lid. Simmer, stirring occasionally to prevent grains sticking to the bottom of the pan, for 1  1/4 hours or until the mixture thickens and is creamy (the liquid will reduce by about half).

  2. Step 2

    Meanwhile, to make the chilli oil, in a small saucepan, combine the chilli and oil. Season. Bring the mixture to a simmer over medium heat. Cook, stirring frequently, for 10 mins or until the chilli shrivels and is just beginning to darken. Set aside for 10 mins to cool. Transfer the mixture to a blender and carefully blend for 1 min or until almost smooth.

  3. Step 3

    In a medium bowl, toss the pork with the oyster sauce and half the soy sauce. Set aside for 15 mins to develop the flavours.

  4. Step 4

    Heat a large non-stick frying pan over medium heat. Cook the pork, in batches, for 2 mins each side or until browned and cooked through.

  5. Step 5

    In a small bowl, whisk the vinegar, sugar, ginger and remaining soy sauce. Brush a little of the vinegar mixture over the pork.

  6. Step 6

    Divide the rice mixture among serving bowls and top with pork. Drizzle with a little chilli oil and the remaining vinegar mixture. Sprinkle with spring onion and coriander.

Recipe tip

Clever storage

Store any leftover chilli oil in an airtight glass jar in the pantry for up to 1 week. Use it to add a little heat to dishes such as pasta, fried eggs, cucumber salad and noodle stir-fries.