Pork Porridge
Pork Porridge 猪肉粥
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).
Ingredients
(Serves 4)- 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 garnishingmarinade
- 1 1/4 tsp light soy sauce
- 1 tsp corn starch
- 1 tsp sesame oil
- dashes of ground white pepper powder
Directions
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.
Pork Porridge/Congee served with pork balls, century egg, and garnished with spring onions & fried shallots
Cooking Note
1. It is better to cook the meatballs only when you are ready to serve as overcooked meatballs are tough.
Related Recipes
- How to cook porridge on the stove top
- Fried shallots recipe
Similar Recipe
- Pumpkin Porridge
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{ 21 comments… read them below or add one }
DROOL! I love pork porridge and to tantalise me at this time of the nite is just wrong!! U better be up in your PJ’s cos I’m coming over!! :D
So many good stuffs in your porridge! At this hour, I too am craving for some hot porridge for supper. :o
That looks really soothing and comforting. I love all the garnishes!
鲜味å足, for sure. All the unami stuff- dried shrimps, dried scallops, ikan billis. How not to be sweet and delicious…
Wow that looks so good. I so want to try it! So different from what porridge is here!
That porridge looks good. I bet the anchovies added a lot of flavour. The red dates sound interesting.
Ikan bilis does add a lot of flavour and sweetness. Another ingredient to try is dried scallops. Soak them in water to soften (like dried shitake) and them add them to the congee pot). They will disintegrate into little pieces and flakes. If you look carefully at the congee sold by Crystal Jade, you can see little flakes of dried scallops which give their congee so much sweetness.
Thanks for all the nice comments :-) :XO:
Nilmandra:: Hee, I added 10 dried scallops to my pork porridge! But I think mine didn’t disintegrate to little flakes after cooking. Perhaps I should soak longer next time before I make the congee :)
I was wondering whether are there other ingredients to replace the red dates, dried scallops and anchovies?
:) Just asking!
Hi Cheryl, how abt sweet potatoes or dried oysters or powdered anchovies? If I don’t have much ingredients, I sometimes skip many of the ingredients and instead, add more light soy sauce to flavour for a quick porridge ;p
hey, so what happened to the other half of the minced meat?
Hi linus, what I meant was, each time use about 1/2 tbsp of the marinated mince meat to mould into a ball.
Dear friend, may i know why we must soak the dried oyster when cooking porridge
thank you
dried scallops u mean? It’s to soften it. the water u used to soak the scallops can be added back to the pot.
can u tell me about the oyster , why we must soak them
In my place, pork porridge are totally pork!!! Not only you got pork ball, but with slice of meat, intestine, liver etc… it also sometimes serve with some ‘kueh’ I don’t know what it call.
Dear wiffy,
Thanks for sharing the recipe. I enjoyed eating it.
:)
Hi Wiffy,
Happy New Year to you.
My kids all fell sick before Chinese New Year. I was thinking to cook pork porridge for them.
I have some questions to you. Did you chop the mince pork by yourself or you buy from the market? If buy from the market , do we still need to wash it ?
Will appreciate your reply. Thanks
I usually buy minced pork from the supermarket, I don’t rinse before cooking. But if you feel better if they are washed, I recommend you buy it from the wet market; you can tell the uncle to wash the pork first before he sent it to the grinder. Hope this helps and Happy Chinese New Year!
I tried this recipe a few days ago and the taste was amazing! I love the flavourful and sweetness right in my bowl of porridge. Thank you for the recipe : )
happy to hear! thanks!