Pork Rib Porridge <br> 排骨粥 <br/>

INGREDIENTS (4 SERVINGS)

Pork ribs ... 400 grams

Rice ... 1 cup (soak 1 hour)

Carrot ... half (medium size) (diced)

Dried mushrooms ... 4 (reconstituted & cut into thin strips)

Salt for seasoning ... 1 Tsp

Soup Base

Water ... 2 liters

Onion ... half (medium size)

Garlic ... 3 to 4 cloves

Dried oysters ... 3

Dried scallops ... 3

Optional

Pig's liver ... 50 grams

Sliced pork ... 30 grams

Marinade:

Salt & pepper ... Small amount

Starch powder ... Small amount

Light soy sauce ... 1 tsp

Sesame oil ... 1 tsp

INSTRUCTIONS

A. Blanching pork ribs

1. Blanch pork ribs in boiling water with few ginger slices to remove impurities.

B. Cleaning and blanching pig's liver

2. Rub pig's liver with 2 tsp of starch powder.

3. Blanch in boiling water to remove / reduce its raw smell.

4. Rinse and set aside.

C. Marinating pork slices

5. Marinate pork slices and set in fridge for later use.

D. Mushrooms

6. Rub mushroom strips with about 1 tsp of starch powder for smooth texture.

E. Making soup base and cooking porridge

7. In a pot with 2 liters boiling water, place in blanched pork ribs, onion, dried oysters & dried scallops.

8. Boil over low heat for 30 min.

9. Add in soaked rice, mushroom strips and carrot dices.

10. Again, boil over low heat for another 30 min.

11. 5 min before turning off heat, add in pork slices and pig's liver.

12. Season porridge with 1 Tsp of salt. (or the right amount to the preferred level of saltiness.)

13. Porridge is ready to be served.

♪ Note ♪

Skim off any foamy scum / froth to keep the purity of soup.

Pork slices and pig's liver are added at the end of the cooking process in order not to overcook.

♪ Serving Options ♪

Dash of white pepper powder, light soy sauce & sesame oil for additional flavors.

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