I love pork porridge with home-made pork balls. To make my porridge naturally sweet and flavourful, I added ikan bilis aka anchovies, red dates, dried scallops and dried shrimps to cook with the porridge. If you want the simpler version and do away with the ikan bilis, red dates, dried scallops and dried shrimps, you can always cook porridge with plain water, and then season the porridge with appropriate amount of light soy sauce (the porridge will become light brown in colour).
– 250g minced pork
– 1 1/4 cup rice
– 12 cups water
– 2 tbsp dried shrimps
– 10 red dates
– 10 dried scallops
– 2 tbsp ikan bilis (dried anchovies)
– 1 to 2 tsp light soy sauce, to taste
– century egg, cup to small pieces (optional)
– chopped spring onions for garnishing
– fried shallots for garnishing
– 1 1/4 tsp light soy sauce
– 1 tsp corn starch
– 1 tsp sesame oil
– dashes of ground white pepper powder
1. Place dried shrimps and ikan bilis in a disposable soup pouch. Add washed rice, red dates, dried scallops, water and soup pouch to a deep pot. Bring to a boil.
2. Leave the lid partially open and reduce heat to low. Stir the bottom of the pot every now and then to prevent the rice from sticking to the base.
3. Simmer for about 20 minutes to get porridge and longer to get congee (very fine consistency). Add more hot water if needed.
4. In the meantime, mix the minced with the marinade and leave for about 10 minutes. After which, scoop about 1 tsp of the marinated mince meat and shape into a ball (see photo above).
5. When the porridge has cooked to the consistency you liked, discard soup pouch. Place the meatballs into the porridge, increase heat and allow meatballs to cook for about 3 minutes. 6. Season the porridge to taste with light soy sauce. Serve & garnish with century egg, ikan bilis, spring onions and fried shallots.
1. It is better to cook the meatballs only when you are ready to serve as overcooked meatballs are tough.
– Pumpkin Porridge