Spicy Minced Pork Rice Porridge Food

JAPANESE GINGER PORK

Steps:

• In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
• Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

HMONG RICE PORRIDGE

Steps:

• Add the water or broth of your choice, rice and lemongrass into a pot and bring to a boil. Cook for about 7 minutes on high, stirring constantly to keep the rice from sticking to the bottom of the pot.
• Reduce the heat to medium-low to simmer, continue to cook until the rice is soft.
• Put the ground meat into a bowl and add a little bit of warm water to break the meat apart, you don't want it sticking together but in small little clumps.
• Pour the meat into the porridge and stir. Add a pinch of salt and black pepper to taste. Cook for 10 more minutes or until the meat is no longer pink.
• Remove the lemongrass and serve warm.

SPICY MINCED PORK

Steps:

• Heat 2 tbsp oil in a large frying pan sauté the onions,peppers and chilies when softened add the garlic and remove from the pan and set aside.
• Add the remaining 1 tbsp oil and brown the mince in small batches avoiding the "stewing" effect.
• Place the browned mince on top of the reserved vegetables (keeps all the juices).
• Deglaze the pan with vinegar add the vegetables and pork and stir to mix.
• Add the oyster sauce and stir to heat.
• Serve on boiled white rice.

HOT AND SPICY PORK MINCE

Steps:

• Heat the oil in a flat-bottomed wok over low heat and add the onion. Stir and cook until tender.
• Turn the heat to medium and add the pork mince. Break the mince apart in crumbles using a spatula. Cook and stir until it browns.
• Season with salt, add the ginger, red chili powder, chili flakes, garam masala, and coriander powder. Stir well and cook for 1-2 minutes.
• Add the turmeric, stir once or twice, and add the water. Cook and stir for 2-3 minutes more, cover with the lid, and leave on low heat until the water evaporates.
• Add the parsley and stir for 1-2 minutes more. Remove from heat and serve.

SPICY MINCED PORK RICE PORRIDGE

Steps:

• 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).
• Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
• Add corn flour to the minced pork mixture.
• Leave for about 20 minutes.
• Fry shallots in oil until fragrant.
• Add minced pork and fry until the pork is no longer pink.
• Add chilli padi.
• Add half cup of water and the soya bean paste.
• Continue to fry over a medium flame until half the water is gone.
• Pour over rice porridge and serve.

MINCED PORK AND SALTED EGG CONGEE

Steps:

• In a large pot, rinse and drain rice until water runs clear, about 3 to 4 times. Then add ginger and top with 10 cups (2.4 liters) of water. Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 20 minutes.
• Boil salted egg in a small saucepan for 15 minutes. Remove, cut eggs in half lengthwise, and scoop the eggs out of their shells. Then cut the eggs into small cubes. Set aside.
• In a medium sized bowl, combine minced pork, soy sauce, and ¼ teaspoon ground pepper. Mix well. Using two spoons, scoop and drop bits of minced pork into the congee. Stir so that minced pork will not clump together.
• Add prepared salted eggs, salt, and remaining ½ teaspoon ground pepper and continue to simmer for another 10 minutes. If porridge gets too thick, add ½ cup (120ml) water. Stir to mix.
• Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
• To serve, ladle congee into bowls. Garnish with garlic oil, green onions, ginger and yew char koay.