Salted Pork and Century Egg Porridge

It requires a bit of skill when it comes to cooking porridge over the stove. Nowadays, I just throw everything into the non-stick rice cooker and let the porridge boil with the lid off. But back to the basics, here are some tips to cook porridge the old school way.





























Ingredients:
Lean pork or pork tendon (marinated with lots of salt overnight, or at least an hour)
Dried scallops and dried oyster (soak in water til soft)
Rice (after washing, soak in water with a teaspoon of sesame oil, overnight or for an hour)
Century egg

1) Boil some water in a large pot. When the water starts to boil, pour the rice with the water and sesame oil into the pot. Add in the scallops and dried oysters. Always keep the flame on high so the contents are constantly bubbling. This prevents the rice from sticking to the bottom of the pot.
Note: Add water when liquid starts to dry up. Using a large pot ensures that the porridge does not boil over.

2) When the porridge is almost done, take the salted piece of pork and wash it with running water. This is to remove the excess salt on the pork. Add the pork to the boiling porridge.

3) Keep cooking til the pork is tender. Once done, turn off the flame. Take the meat out and cut into small pieces. Cut the century egg into small pieces as well. Return the meat and century egg into the pot of porridge. Heat the porridge up again and it is ready to be served.

Steamed Pork with Pickled Mustard 榨菜蒸猪肉

It's always handy to keep some minced pork in the fridge. You can use it to make your soup base for noodles, make pork ball porridge or steam as a dish. Steamed pork with pickled mustard or zha choy (榨菜）is a very easy dish to prepare and goes very well with rice. All you have to do is to add another vegetable dish and there's your dinner.

Cut pickled mustard and ginger into thin strips.








Marinate minced meat with salt, pepper, sesame oil and soy sauce. Throw in the ginger and mustard and mix well.







Steam it in a pot for 15-20 minutes. The meat will produce its own gravy after steaming.