Pork Porridge

Made porridge for dinner tonight. Simple and easy to put together, it is my ultimate comfort food! This time, we enjoyed our porridge topped with chopped green onions, a few dashes of white pepper, and a drizzle of sesame oil or mushroom soy sauce. Enjoy!

1 pound ground pork
1 teaspoon fine sea salt
1/2 teaspoon white pepper
1 cup jasmine broken rice, rinsed and drained
9 cups water
3 tablespoons Better Than Bouillon Roasted Chicken Base

In a medium bowl, mix ground pork, salt, and pepper. Set aside until needed. Place rice in a large pot with 9 cups water and Better Than Bouillon Chicken Base, cover and bring to a boil over medium heat. Then, reduce heat to medium-low, and simmer, partially covered for 10 minutes. Uncover the pot and drop tablespoonful of pork mixture into the porridge. Once all the pork mixture is added, increase the heat to medium and continue to cook, until rice breaks down completely and porridge has reached the desired consistency (you can always add more water if porridge gets too thick) and meat is cooked through. Serve hot or warm as is or topped with different porridge add-ins such as fried anchovies, chopped green onions, preserved spicy radish, and many others.

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