Pork Porridge Recipe
 Chee Yoke Choke - Cantonese Style

Ingredients:

Main:
2 cups
2 tsp
2 tsp
2.2 L/ 80 fl oz

Meat Combination:
225 g/ 8 oz
1 tsp
1/2 tsp
1/4 tsp
225 g/ 8 oz
1 pair

Garnish:
2 cloves
5
3 tbsp
6

3 stalks
5 cm/ 2 in
2
2 tbsp
2 tbsp
 

rice (rice cooker measuring cup)
salt
cooking oil
water

minced pork
cornflour
salt
pepper
pig's liver
pig's kidney

garlic
shallots
cooking oil each for garlic and shallots
soft-boiled eggs (optional)
coriander leaves
spring onions
ginger
fresh red ginger
light soy sauce
tung chye (preserved vegetable)
salt and pepper
 

Method:

1. Wash rice and drain. Mix in salt and cooking oil. Add water and boil over high fire for 15 minutes, then allow to simmer until rice grains are broken and porridge smooth.

2. Mix minced pork with corn flour, salt and pepper.

3. Slice thinly liver.

4. Cut kidney into 2 and discard impurities at the centre. Slice slantwise.

5. When porridge is ready, mix in minced pork, 1 tsp at a time. When pork is cooked, add liver and kidney slices. Stir and remove from fire. Further boiling will spoil the texture of the liver and kidney.

6. Scoop piping hot porridge into bowl and stir. Garnish as desired. Optional - crack 1 egg into bowl.

7. Prepare garnish as follows and serve each in a little saucer.
   (a) Prepare garlic oil.
   (b) Prepare shallot oil.
   (c) Cover 6 eggs in boiling water for 5 minutes. Remove. (Optional).
   (d) Chop finely coriander leaves and spring onions.
   (e) Shred finely ginger.
   (f) Slice finely fresh red chilies and mix in light soy sauce.
   (g) Scoop tung chye (preserved vegetables) from jar and have salt and pepper shakers at hand.