Hokkien Savoury Porridge

Before serving, garnish the porridge with crispy fried shallots, peanuts, coriander, the remaining dried shrimps/squids and bean curd or any garnishes of your choice.

1 cup rice, washed and drained
15 cups pork stock or water
500g minced pork
300g pork, sliced
handful of dried shrimps, soaked and drained
1 small pc of dried squid
2 tsp soy sauce
1 tsp of sesame oil
1 tbsp soy sauce
salt and white pepper to taste
fried shallots
1 pc firm bean curd, cut into cubes and deep fried
handful of peanuts
sprigs of coriander

  1. Season minced pork with 2 tsp of soy sauce, dash of sesame oil and pepper. Shape minced pork into small round balls. Set aside.
  2. Boil stock or water. Add rice, bring to boil then simmer for 40 minutes, adding stock if necessary. The rice grains should left almost as a whole and there is still plenty of rice stock for soup.
  3. In the meantime, grill the dried squid and cut into strips.
  4. Stir fried the dried shrimps briefly.
  5. Add dried shrimps/squid (leaving some for garnishing) to the porridge.
  6. Simmer for another 20 minutes.
  7. Add pork and minced pork balls to the porridge.
  8. Bring to boil then simmer until meat are cooked.
  9. Add some of the dried bean curds. Stir and add seasoning.

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