Best 7 Chinese Pork Rice Soup Recipes

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Chinese pork rice soup, also known as jook or congee, is a comforting and versatile dish that is popular in many Asian countries. It is made with rice that is cooked in a savory broth, often with the addition of pork, vegetables, and seasonings. The result is a thick, porridge-like soup that is both hearty and satisfying.

This article provides three delicious recipes for Chinese pork rice soup. The first recipe is for a basic congee, which is a simple but flavorful soup that is perfect for a quick and easy meal. The second recipe is for a more elaborate congee, which includes the addition of vegetables, pork, and a variety of seasonings. The third recipe is for a jook that is made with glutinous rice, which gives it a chewy texture.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish. So gather your ingredients and let's get cooking!

Here are our top 7 tried and tested recipes!

CHINESE RICE SOUP



Chinese Rice Soup image

Recipe video above. This is a really quick and easy soup recipe that's filling and nourishing. The Asian infused soup broth adapted from my Chinese Noodle Soup has a depth of flavour that belies the few ingredients called for. As for add ins - in the spirit of simplicity and speed, I've just used fish and choy sum. But you're only limited by your imagination!

Provided by Nagi | RecipeTin Eats

Categories     Mains     Soup

Time 15m

Number Of Ingredients 15

1 litre / 32 oz chicken stock/broth, low sodium ((Note 1))
1 cup water
2 garlic cloves (, smashed (Note 2))
1.5 cm / 1/2" ginger piece, (cut into 3 slices)
1 1/2 tbsp light soy sauce (, or normal all purpose soy sauce (Note 3))
1 1/2 tbsp Chinese cooking wine (, key ingredient (Note 4 subs))
1/4 - 1/2 tsp sesame oil (, toasted (optional) (Note 5))
1/4 tsp white pepper ((sub black, can omit))
3/4 cup uncooked white rice (- long grain, medium grain, short grain, jasmine (Note 6))
3 stems choy sum (, cut into 2cm / 1" lengths, stems separated from leaves (Note 8))
250g / 8 oz white fish fillets (, cut into 2.5cm / 1" cubes (Note 8))
1 green onion (, finely sliced)
Crispy fried shallots ((Note 9))
Crunchy fried noodles (, pictured in post (Note 9))
Chilli oil or paste

Steps:

  • Combine broth ingredients: Place chicken stock, soy sauce, Chinesse cooking wine, garlic and ginger in a small pot over high heat.
  • Simmer to infuse: Place lid on, bring to simmer then reduce to medium and simmer for 5 minutes to allow the flavours to infuse.
  • Add rice: Add rice and cook uncovered for 10 minutes - broth surface should be bubbling very gently.
  • Add fish & stems: Add fish and stems of choy sum, cook for 2 minutes.
  • Pick garlic and ginger out of soup.
  • Stir through choy sum leaves (they will wilt almost instantly), sesame oil and pepper. Serve immediately.

Nutrition Facts : ServingSize 585 g, Calories 243 kcal, Carbohydrate 32 g, Protein 20 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 483 mg, Fiber 1 g, Sugar 1 g

PORK & RICE NOODLE SOUP



Pork & Rice Noodle Soup image

My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.-Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (3 quarts).

Number Of Ingredients 11

1-1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (13.66 ounces each) coconut milk
1/4 cup reduced-sodium soy sauce
4 ounces uncooked thin rice noodles
2 cups frozen pepper strips, thawed
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup minced fresh cilantro
2 tablespoons lime juice

Steps:

  • In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender., Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.

Nutrition Facts : Calories 380 calories, Fat 23g fat (18g saturated fat), Cholesterol 49mg cholesterol, Sodium 677mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

CHINESE PORK FRIED RICE



Chinese Pork Fried Rice image

Stir-fried pork is tossed with cooked rice, spring onions, peas, and curry paste, a brilliant combination!

Provided by Dandan De

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 2

Number Of Ingredients 12

1 tablespoon Chinese rice wine, or more to taste
1 teaspoon soy sauce
1 teaspoon cornstarch
5 ounces pork fillet, thinly sliced
2 tablespoons peanut oil
½ onion, diced
2 teaspoons curry powder
¼ teaspoon water
1 spring onion, or more to taste, sliced
½ teaspoon salt
1 ¾ cups cold cooked rice
¾ cup green peas

Steps:

  • Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
  • Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
  • Mix curry powder and water in a bowl to form a paste.
  • Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

Nutrition Facts : Calories 460 calories, Carbohydrate 52.5 g, Cholesterol 33.6 mg, Fat 18.4 g, Fiber 4.7 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 809.9 mg, Sugar 1.5 g

CHINESE PORK FRIED RICE



Chinese Pork Fried Rice image

Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, lightly beaten
1 cup cold cooked long grain rice
4-1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Steps:

  • In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CHINESE PORK SOUP



Chinese Pork Soup image

I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one.

Provided by Romi224

Categories     Stocks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups water
2 1/2 tablespoons granulated chicken flavor instant bouillon (can be substituted with canned chicken broth or bouillon cubes, although I don't know the amounts)
3 slices pork loin
Chinese five spice powder
salt
1 tablespoon chopped ginger
8 mushrooms, sliced
1 carrot, sliced paper thin (I use a mandolin)
fresh cilantro, chopped
corn oil
sesame oil
1 lime (optional)

Steps:

  • Rub five spice powder on pork and salt liberally.
  • Fry the pork and ginger in a wok with a little oil till cooked through.
  • Transfer pork onto a cutting board and slice into thin strips.
  • Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil.
  • Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked.
  • Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour.
  • Serve into individual bowls with cilantro.

Nutrition Facts : Calories 28.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 716.8, Carbohydrate 4.3, Fiber 1, Sugar 2, Protein 2

CHINESE STYLE NOODLE AND PORK SOUP



Chinese Style Noodle and Pork Soup image

Make and share this Chinese Style Noodle and Pork Soup recipe from Food.com.

Provided by C and Ds Mommy

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 ounces uncooked noodles (fine egg noodles, vermicelli or spagettini works the best)
2 cups cabbage, thinly sliced (Chinese cabbage, savoy or just plain, whatever)
1 1/2 cups cooked pork, cubed
1/4 cup chopped green onion
2 (429 ml) cans low sodium chicken broth (I use my own, and about 1 L)
1 cup white mushroom, thinly sliced
1 teaspoon fresh gingerroot, finely chopped
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chopped green onion (for garnish, just the green part) (optional)

Steps:

  • Cook noodles according to package directions, or until of desired consistency, drain.
  • Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
  • Bring to a full boil over high heat, stirring occasionally.
  • Boil for about 10 minutes.
  • Sprinkle each serving with chopped green onions if desired.

CHINESE PORK & RICE SOUP



CHINESE PORK & RICE SOUP image

Categories     Soup/Stew     Pork     Boil

Yield 2 servings

Number Of Ingredients 9

1 Tbsp canola oil
1 tsp minced garlic
1 tsp grated fresh ginger
1 c finely sliced kale leaves
1/4 c instant brown rice
2 c chicken broth
1 c thin strips of leftover cooked pork tenderloin (Herb-Crusted Pork Tenderloin recipe)
2 Tbsp slivered jarred roasted red peppers
1 tsp sesame seeds, toasted

Steps:

  • 1. In a large saucepan, combine oil, garlic, and ginger. Cook, stirring, over medium heat until fragrant, about 1 minute. Add kale. Cook, stirring, about 2 minutes. 2. Add rice and broth. Bring almost to a broil. Simmer for 8 minutes. 3. Stir in pork and peppers. Simmer for 2 minutes. Serve sprinkled with seasame seeds.

Tips:

  • Choose the right pork: For the best flavor, use a pork shoulder or butt roast. These cuts have a good amount of fat, which will help to flavor the soup.
  • Brown the pork before adding it to the soup: This will help to develop flavor and color.
  • Use a variety of vegetables: This will give the soup more flavor and texture. Some good choices include carrots, celery, onion, and bok choy.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of soy sauce or fish sauce for extra flavor.
  • Serve the soup with rice: This is a classic Chinese way to serve pork and rice soup. You can also serve it with noodles or dumplings.

Conclusion:

Pork and rice soup is a delicious and easy-to-make Chinese dish. It's perfect for a quick and easy meal or a hearty dinner. With a few simple tips, you can make a delicious pork and rice soup that your whole family will love.

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