Pork Porridge with Salted Egg

Hot rice porridge always makes my tummy feel good. It’s one of those comforting foods that fills me up and puts a smile back on my face.

Ingredients

• 1 cup of jasmine rice (washed)
• approx 500ml water
• 500ml stock (chicken/pork)
• 100g sliced pork
• knob of ginger – sliced
• 1 dried scallop
• 1 salted egg
• Soy sauce, salt and pepper to taste
• 1 tbsp shallot oil

Marinade

• 1 tbsp soy sauce
• dash of pepper
• 1/2 tsp sesame seed oil
• 1 tbsp chinese cooking wine (fah tiew chao)
• 1 tsp corn flour

Method

1. Marinate sliced pork in marinade.
2. While that’s going, place the water and chicken stock in a pot and bring to the boil.
3. Add in rice, sliced ginger and dried scallop then lower heat to medium.
4. In a separate pot, boil the salted egg for 15 – 20 mins. Shell and dice once cooked.
5. Cook the rice till it is soft and broken down – about an hour or so. If porridge becomes too thick while it is cooking, just add a bit more water.
6. Finally add in the pork slices, soy sauce, salt and pepper to taste.
7. Serve porridge with diced salted egg and shallot oil.