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Nutrition Facts
Serving Size 1 (369g) Recipe makes 2 servings The following items or measurements are not included below: Thai rice chili-garlic sauce red chilli padi Chinese bean paste
Calories 336
Calories from Fat 207		(61%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 8.0g	40%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 94mg		31%
Sodium 80mg		3%
Potassium 428mg		12%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 26.2g		52%
detailed view... how is this calculated?

Spicy Minced Pork Rice Porridge

Recipe #335900 | 1 hour | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Muffythechef
Nov 8, 2008

Rice porridge is a comfort food to many Asians, especially the Chinese. Mix the porridge with different cooked meats and you get an excellent, savoury mixture. In this recipe, the spicy sauce from the minced pork goes hand-in-hand with the "water" from the porridge, so it tastes like a thick, yummy broth.

SERVES 2 , 2 bowls (change servings and units)

Ingredients

1/2 cup Thai rice
200 g ground pork
1 tablespoon chili-garlic sauce, Lee Kum Kee brand preferred
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
4 red chilli padi, sliced
1 tablespoon Chinese bean paste ("tau chiun" in Chinese)
2 shallots, chopped
2 cups water
1 teaspoon cornflour

Directions

1
Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick).
2
Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
3
Add corn flour to the minced pork mixture.
4
Leave for about 20 minutes.
5
Fry shallots in oil until fragrant.
6
Add minced pork and fry until the pork is no longer pink.
7
Add chilli padi.
8
Add half cup of water and the soya bean paste.
9
Continue to fry over a medium flame until half the water is gone.
10
Pour over rice porridge and serve.

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Featured Reviews for This Recipe

From: mersaydees

On Apr 24, 2009

This is very good and simple. It tasted a little out-of-balance for me, so I added a heaping tablespoon of plum sauce because it was handy, otherwise, I would have tossed in some hoisin sauce. Thanks, Muffythechef! Made for PAC Spring '09.

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