January 4, 2007
Ground Pork Porridge - Comfort Food
What do you feel like eating when you feel a little under the weather?
How about ground pork porridge (rice congee)? Something that is hot throughout the meal, savory but not too overwhelming, and generally comforting to the stomach.
Ingredients (Serves 3):
- 1/2 lb ground pork
- 1 1/4 cup Thai Jasmine rice
- 12 cups water
- 1 tsp dried shrimp
- 1 tsp dried mini scallops
Seasoning for ground pork:
- 1 stalk spring onion, chopped
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp white pepper
Garnish:
- 1 stalk spring onion, chopped
- 1 heaped tsp mini anchovies
- 1 tsp dried shallots
Preparation and Cooking Method:
1. Add seasoning to ground pork and mix well. Make small meatballs, about one and a half inches in diameter. For me, I use a small clean plastic bag to act as a ‘glove’ for my right hand and I use a small teaspoon on my left hand to scoop up the ground pork. This makes about 12 meatballs. You can make bigger meatballs if you wish. No pictures for this cos my hands were full!
2. Wash rice and cook rice with water in a big pot. Add dried shrimp and dried mini scallops. Bring to a boil. The dried shrimp and dried mini scallops add a lot of flavor to the porridge and makes the porridge sweet. Note: DO NOT cover the pot totally. Leave a wide gap between the lid and the pot as the starchy bubbles will overflow if the pot is covered totally.
3. Add meatballs to boiling rice water and allow to cook for about 2 minutes. Lower heat to a simmer.
4. Remove meatballs and set aside. I did not want to overcook the meatballs because my meatballs were small and they will toughen up when overcooked.
5. Set timer for 1/2 hour and allow the porridge to simmer.
6. When ready to serve, transfer meatballs back into the porridge to heat up.
7. Garnish with chopped spring onions, mini anchovies and dried shallots.
Ground pork porridge is definitely a comfort food for me. My mom would cook ground pork porridge for me when I wanted something light. How about yours?
Bite This!
More recipes:
My Singapore Food Cravings (5): Mixed Pig Organ Porridge
Instant Noodles? Kick It Up A Notch With Spinach Soup
Easy Chinese Recipe: Pork and Szechuan Vegetable
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January 4th, 2007 at 6:47 pm
I’m feeling very UNDER the weather now.:(
Dark clouds hover over me….coughing, sneezing…
Need congee!
*ar-chew*
January 4th, 2007 at 9:33 pm
That’s what my mother-in-law makes for my wife when she’s sick.
January 4th, 2007 at 11:56 pm
yummy..:) i love congee. :) i will try to blog how i make my congee one of these days. yum yum…
January 5th, 2007 at 4:04 am
sims, tsk tsk, how can you leave out preserved duck eggs, salted fish & hot beancurd ? me want some of your congee too *grins*
January 5th, 2007 at 10:41 am
Tiger - oh dear… hope you feel better soon. Chinese New Year is coming!
DF - Now you can make it too… but I rather you don’t have the need to. I don’t want MommyForever to be sick.
BuddingCook - Do or do not. There is no ‘try’ remember?
MeltingWok - Wah… Porridge Feast is it? Supposed to be a light meal! I also want salted fish but I don’t see that sold in Ranch99. I want to cook salted fish with bean sprouts, which is an overcharged dish in restaurants!
January 5th, 2007 at 12:45 pm
mmm…this dish reminds me of my grandma’s cooking. I LOVE congee but unfortunately my husband does not. With the cold weather, I might just make it anyway.
January 5th, 2007 at 1:12 pm
My husband doesn’t like it too… just that HE was the one under the weather this time round and specially requested for pork porridge, so I made two servings for myself. :)
January 5th, 2007 at 10:05 pm
That’s my favorite food for winter, whether I’m sick or well.
- Chubbypanda
January 7th, 2007 at 12:51 pm
haha that’s funny yich. :) ok i will!
November 4th, 2007 at 2:45 am
[…] Ground pork congee, that is. Found a nice recipe for it here. Good for a cold Sunday in Beijing … […]