Rice Porridge with Pork

The most common combination I have encountered for this savory porridge is lean pork shreds and chopped 1000-year-old eggs, which are duck eggs preserved in lime. The egg white becomes black and gelatinous, and the yolk turns greyish and very strong-smelling. It’s an odd color for a food, but the eggs add a wonderful, almost smoky flavor to the porridge. You can buy the eggs in most Asian markets and keep at room temperature for a very long time. However, if you can’t find them or they just sound beyond your comfort level, you can omit them – the porridge is very tasty as it is, without them (and your heart will thank you – the eggs are very high in cholesterol compared to fresh chicken eggs!)


  • 1/4 lb lean pork, cut into shreds (try to find pastured pork – the flavor is amazing, and you’ll be doing a good thing for the environment!)
  • 2 scallions, minced
  • 1 batch of Rice Porridge



  1. Combine the marinade ingredients in a bowl.
  2. Add the pork shreds and marinate for at least 10 m.
  3. Bring the porridge to a simmer, drain off the marinade and add the pork shreds, and stir gently until cooked through.
  4. Mix in the scallion, and serve.

nutritional data:

This recipe serves 4 – the figures below are per serving. I have assumed that approximately 1/2 of the marinade will be drained off. The sodium content of this dish is high, so if you are watching your sodium intake, try to reduce the amount of soy sauce and/or salt used in the preparation of the porridge. You could also reduce the amount of soy sauce used for marinating the meat.

  • Total calories 237, calories from fat 20
  • Total fat 2 g, saturated fat 1 g
  • Cholesterol 17 mg
  • Sodium 688 mg
  • Total carbs 42 g, dietary fiber 1 g, sugars 1 g
  • Protein 10 g

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