spinach pork liver porridge

Spinach and Pork Liver Congee: A Step-by-Step Guide

Spinach and pork liver congee is a nutritious and comforting dish, perfect for breakfast or a light meal. Here’s a simple guide to making it:

Ingredients: ½ cup rice, 100g pork liver (sliced), 1 bunch spinach (chopped), 1 tbsp ginger (minced), 3 cups water/stock, salt, pepper, and a dash of sesame oil.

Steps:

1. Prep the rice: Rinse rice thoroughly and soak in water for 30 minutes to shorten cooking time.

2. Cook the congee: Combine rice, water/stock, and ginger in a pot. Bring to a boil, then simmer on low heat for 40-50 minutes, stirring occasionally, until the rice breaks down into a creamy porridge.

3. Prepare the liver: Marinate pork liver with a pinch of salt, pepper, and starch for 15 minutes to tenderize.

4. Add liver and spinach: Drop the liver slices into the congee, cook for 2-3 minutes until no longer pink. Stir in spinach and cook for 1 minute until wilted.

5. Season: Add salt to taste, a sprinkle of white pepper, and a few drops of sesame oil for aroma.

Tips: For extra richness, use chicken stock instead of water. Avoid overcooking the liver to keep it tender. Serve hot with steamed buns or pickles.

This hearty congee balances the earthy spinach with the iron-rich liver, making it a wholesome choice for all ages. Enjoy your homemade meal!