Tender Belly Bacon Meatball Congee with Bacon Chili Crisp

Rebecka Evans of At Home with Rebecka and recent MasterChef Final 4 finisher has blown us away with her Tender Belly Meatball Congee. This savory masterpiece combines smoky, bacon-infused meatballs, her signature bacon chili crisp, and the bold, rich flavor of Uncured Tender Belly Bacon. A dish that truly takes comfort food to the next level!

We’re thrilled to share this Chef’s Roll submission and can’t wait to see more from Rebecka. Give her a follow on Instagram for more culinary brilliance! 

Ingredients

CONGEE:

• 2 cups cooked rice 
  
• 4 cups chicken broth
• 1 pork bouillon cube
• 2 teaspoons Asian pork or chicken seasoning mix
  
•  1-2 teaspoon fish sauce

MEATBALLS:

• ¼ pound ground pork
  
• ¼ pound cooked chopped Tender Belly Bacon
  
• 2 green onions chopped, divided
  
• 2 teaspoon minced garlic
  
• 1 teaspoon minced ginger
• 1 teaspoon fish sauce
• ¼ teaspoon Black soy
• 4 soft-boiled eggs 

BACON CHILI CRISP:

• ¼ pound chopped cooked bacon, bacon fat reserved
  
• 2 tablespoon gochugaru chili flakes
  
• 1 large jalapeño sliced
  
• ¼ cup peanut or vegetable oil
  
• Chopped green onions
  
• Toasted sesame oil
  

Instructions

FOR THE CONGEE
1. In a medium saucepan, mix rice, chicken broth, bouillon, cube, seasoning mix, and fish sauce; bring to a boil.

2. Reduce heat and simmer while making the meatballs. Add more broth is the congee becomes too thick.

FOR THE MEATBALLS
1. Chop green onions, set aside ¼ of the batch for garnish .

2. Combine the remaining meatball ingredients in a medium-sized bowl until well and combined.

3. Using a small ice cream scoop. Make meatballs. Once all the meat is made into meatballs, drop them into the hot congee broth and cook for 8 minutes.

4. Test meatballs; no pink should remain.

Enjoy! Be sure to tag @TenderBelly and @RebeckasEvans on social when you whip this up so we can share!