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Spinach Pork Porridge

Chinese Spinach Pork Porridge Recipe

Local baby spinach (aka sharp spinach shoots/苋菜苗) is recommended for this porridge, as the leaves & stems are more tender. However, they can be easily substituted with regular sharp spinach (苋菜) or any local varieties of spinach with good results.

Ingredients:

(A) Minced Pork

  • 150g minced pork
  • 1 tsp Chinese wine
  • 1 tbsp light soy sauce
  • 3 dashes white pepper powder to taste

(B) Lean Pork

  • 100g lean pork sliced thinly, diagonally & against the grain
  • 1 tsp Chinese wine
  • 2 tsp light soy sauce
  • 2 dashes white pepper powder to taste

Directions:

  1. Marinade (A) minced pork and (B) lean pork for 15 minutes or up to overnight in the fridge.
  2. Prep spinach. Trim and discard the bottom one-third layer of stems. Rinse the spinach. Bring a pot of water to a rapid boil. Add spinach and cook until soften, about 1 minute 30 seconds. Rinse cooked spinach under tap water in a colander. Wring out excess water from the cooled spinach, then roughly chop the spinach to smaller pieces.
  3. Cook porridge. Add rice, carrot and water to cooking pot. Simmer for 3 minutes, then add the minced pork and pork slices. When the meat is cooked, season the porridge with mushroom seasoning powder and salt. Finally stir in the prepared spinach and cook for 2 more minutes. Garnish each bowl with shallot or garlic oil. Serve immediately.
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2 comments on “Spinach Pork Porridge”

  1. So appetizing! I really miss those childhood favourites. Baby spinach looks very different from the one we can get here.

  2. This looks so comforting and tasty that I can have bowls (and bowls) of it. Great use of 苋菜苗 – must be quite uncommon to find this variety. Or is it common? I lost touch!

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