Do you like to eat porridge? I certainly don’t! Especially those plain porridge but this bowl of pork porridge is one of the very few exceptions. In fact, it’s also one of my favourite. Since young, my grandma would cook this for me often because it is quite easy to put together. I still remember I always had to pick those mei cai (a type of preserved veg to make the porridge salty) out of my bowl one by one because I didn’t like it. I actually only just got to know the name of the veg (mei cai) because I’m writing this post and realised that it is the same veg as the one in mei cai kou rou that I like. I mean, the colour is different and my grandma cut it quite small to add into the porridge so I didn’t see the similarity. It taste different too! It’s harder compared to the ones in the mei cai kou rou dish; maybe it’s the way it’s being cooked, I have no idea.
When it comes to porridge, there’s the sticky, gooey or watery and I don’t know since there are too many to name. For me, I like both gooey and a little watery as shown in the picture.
For the following recipe, I’m not giving precise amount of ingredients. It just depends on how much of each ingredient you want. Personally, I like to have lots of meat in my porridge. In fact, just practically every meal I would like to have meat, so I would buy a larger portion of meat from the supermarket 😀
- Minced meat
- Cabbage (you don’t need the whole of the cabbage so you can set some aside for later)
- Fishball / Mushroom (both is good too, just cut down on each. You don’t want to cook too much)
- Sesame oil (optional, it’s to add flavour to the meat and it is highly recommended)
- A pinch of salt
- Some Mei Cai, not too much if not your porridge will be very salty (optional, able to substitute with light soy sauce)
What you need to do:
- Add sesame oil (enough to season all the minced meat) and a pinch of salt to the minced meat and mix well
- Roll them into balls of meat
- Cook your porridge in a pot (preferably a big pot because all ingredients are going in)
- When the water in the pot is boiling, add the meat into the pot
- When the meat has turn from red to white, you can add in the mushroom and/or fishball and let it boil for awhile
- Then add in the cabbage
- Lastly, add in the mei cai. (you don’t want your porridge to be very salty so you don’t want to boil it long)
My grandma normally cooks a huge pot in the morning so we can eat pork porridge for lunch and dinner. You can choose to cook it in the rice cooker or over the stove, no limits here.
I mentioned I like mei cai in mei cai kou rou dish, and in case you don’t know what it is, I found a quite detailed recipe online by DreamersLoft. But then, the preparation and cooking time is quite long… I ate it a few times outside, I will write another post on the food stall that sells this so you could try it!