Teochew Pork Porridge

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This morning my husband was not feeling well after a fall on a flight of stairs. In Chinese culture we usually cooked comfort food that will make a sick person feel better. So this dish is a very easy to consume and appetizing to look at.

In the West it’s like eating wheat porridge or chicken broth when you are not feeling well. 

1½ cups Jasmine Rice (uncooked)
8 cups water
½ pound minced/ground pork
1 teaspoon light soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon sea salt
½ teaspoon sesame seed oil
¼ teaspoon cornstarch
2 sprigs cilantro (Chinese parsley), cleaned and finely chopped with stems
2 sprigs green onion, cleaned and finely sliced including the green
2 thumb-size flesh ginger, peeled and finely julienne
Ground white pepper
Light soy sauce
Sesame oil
Fried onions (can be purchased from any Asian stores)
Place the minced pork in a bowl with light soy sauce, white pepper, salt, sesame oil and cornstarch. Mix it well and let it marinade for ½ hour.
Meanwhile, combine the cilantro (Chinese parsley), green onion and ginger into a small bowl. Set aside for later use.
Wash the rice with cold water in a medium heavy base pot until the water is clear. Drain well. Add 8 cups water and cook over medium-high heat and covered, bring to a boil. When it starts boiling, remove the cover and bring down the heat to low. Cook about 10-12 minutes or until the rice is tender. Covered and let it to stand for another 15 minutes. (At this time the water will be soaked up by the rice and will be a little dry). Mix the rice with a wooden spoon and stir until partially mashed. If the rice is too dry, just add in about 1¼ cup more water.
Return the rice porridge to the heat (medium low) and bring to a boil. Add the seasoned minced pork a teaspoonful at a time and constantly keep stirring to prevent the rice porridge from burning at the bottom. Continue until all the seasoned minced pork is completely done. Once the minced pork is cooked, turn off the heat immediately.
To serve:Spoon the rice porridge into individual serving bowl and garnish with tablespoon of ginger mixture, 1 teaspoon light soy sauce, a dash of white pepper, ½ teaspoon sesame oil, ½ teaspoon fried onions and salt to taste.
This entry was posted in Pork and Beef, Rice and Noodles, Snacks and Fingerfood, South-East Asian Goodies, Teochew Cuisine. Bookmark the permalink.

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