Rice with Garlic Confit and Pork Jello

Made an interesting variation on a rice and dried mushroom theme of mine tonight.  Here is the basic approximation.

  • 1 C Jasmine rice
  • 1.5 C water (only because I had no stock thawed)
  • about half cup pork jello
  • half jar mango ginger chutney
  • 4 dried shiitakes chopped
  • ~ 2 t cayenne
  • ~ 4 T garlic confit

Pork jello is what I would call the coagulated juices from cooking pork.  This came from resting a large piece of smoked pork loin.  Yay for meat jello!

JamesIsIn

One thought on “Rice with Garlic Confit and Pork Jello

  1. Repeated again. Didn’t have any chutney, but it was missed; I should get more. This time I used about a cup of pork jello (from my last batch of sous vide ribs). Everything else was the same (except I used my mortar and pestle to break up the mushrooms). Oh, and I added fresh green beans. Good stuff.

    One other change worth noting. I stirred the stuff before starting the rice cooker. Last time the rice wasn’t quite done and this stirring fixed that. So stir.

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