Thai Congee, Rice Porridge, Pork

For soup stock, heat the water in a large pot. Add pork. Cut the onion in half and add to stock. Add cabbage. Slice daikon and add. Add sugar, peppercorn, garlic, corriander seed, salt, and buillion. Bring to a boil over high heat, then lower heat and let it boil mildly for 20 minutes. Reduce heat and let simmer for another hour or so.

For pork balls, in a mixing bowl, add all ingredients into a large bowl and knead together. Form into little balls (just 1/2 inch in diameter, approximately) and set aside. Keep it in the fridge if you prefer.

To prepare the broken rice, put 5 cups of water in a pot and bring it to a boil. Add broken rice to the boiling water. Stir it well, and keep stirring it often. Reduce to simmer. After about 10 minutes, add more water. Add 1 cup at a time, every 10 minutes or so. After you've added 5 cups of water, the rice will be nice and mushy. Keep stirring and adding water to get the consistency of your preference.

Now it's time to make your congee. Ladle 1 scoop of cooked rice into a new, clean pot. Next, pour the desired amount of soup stock over the rice (about enough to cover the rice, or more if you prefer a more soupy style). Put this over medium heat, and add a few pork balls. Cook this for a few minutes until the pork is cooked. Now it's finally done!

Transfer to a serving bowl. Top with fried garlic (we made our own, see picture below), cilantro, ginger strips, and sprinkle with Thai pepper powder. Add a touch of dried ground chile at the end for added flavor (Thai style). Many people add a half-cooked egg also. Serve hot and enjoy! See our Mama brand instant porridge.