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Pork Porridge

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).

(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 garnishing

– 1 1/4 tsp light soy sauce
– 1 tsp corn starch
– 1 tsp sesame oil
– dashes of ground white pepper powder

Pork Balls


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 with Century Egg
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

27 comments on “Pork Porridge”

  1. 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

  2. So many good stuffs in your porridge! At this hour, I too am craving for some hot porridge for supper. :o

  3. That looks really soothing and comforting. I love all the garnishes!

  4. 鲜味十足, for sure. All the unami stuff- dried shrimps, dried scallops, ikan billis. How not to be sweet and delicious…

  5. Wow that looks so good. I so want to try it! So different from what porridge is here!

  6. That porridge looks good. I bet the anchovies added a lot of flavour. The red dates sound interesting.

  7. 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.

  8. 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 :)

  9. I was wondering whether are there other ingredients to replace the red dates, dried scallops and anchovies?
    :) Just asking!

  10. 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

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