Pork Ribs Porridge (猪骨粥)

Photo Credit: annieliciousfood.wordpress.com


  • 4 soup spoons of Jasmine Rice
  • OR Try this rice ratio for 2 to 3 Pax:
    • 1 soup spoon of Glutinous Rice: For porridge's stickiness texture.
    • 2 soup spoons of Jasmine Rice: Gives "volume" to the porridge.
    • 1 soup spoon of Japanese Rice: People tend to mix up Japanese rice with Pearl and Sushi Rice. They're different, but it doesn’t matter. For porridge's shiny and glossy texture.
  • 1 big piece of fresh pork bone (Get your butcher to cut it into half for you). 
  • About 3 rice bowls of water
  • 2 to 3 slices of ginger
  • 5 pieces of dried dates or 3 to 4 pieces of dried scallops (for sweetness)
  • pepper, salt & sesame oil to taste
  • a stalk of spring onions (optional)


PREPARE (1 hour, Optional)

    1. Soak the rice in water for 1 hour. But if you don't have the time, just cook it straightaway.
    2. Wash the dates. OR wash the scallops, soak it for about 10-15mins and keep the water.

    COOK (30 minutes)

      1. Blanch pork ribs in a pot of boiling water for 3 minutes. Rinse the blanched pork ribs to remove scum. 
      2. In a pot , add in the rice, 3 bowls of water, ginger, and dates (or dried scallops and the water)
      3. Cook at medium low heat about 15-20 minutes and keep an eye on it, especially towards the end. Stir it occasionally and don't let it be burnt.
      4. When the porridge is cooked, season it with salt, pepper & sesame oil to taste.
      5. Sprinkle some spring onions and serve
        Recipe Inspired by annieliciousfood.wordpress.com/2012/03/08/pork-bones-porridge



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