2 ways to cook nutritious pig heart and kidney porridge that are easy to make at home

Prepare the ingredients

Wash the glutinous rice thoroughly and soak it in water for 30 minutes to let it soften.

If you buy the whole pig heart, use a knife to cut it in half. Put it in a clean basin, sprinkle a little salt, put on gloves, and then rub, squeeze, and wipe each groove and corner inside the pig heart thoroughly, rinsing 2 to 3 times to remove all salt.

Chop the green onions clean and cut them into small pieces.

Then cut the pig heart into thin slices for easy eating and put them in a large bowl to marinate with 1 minced shallot, 1 tablespoon of seasoning, 1/2 tablespoon of pepper, and 1 tablespoon of fish sauce, mixing well and letting it sit for about 10 minutes for the flavors to absorb.

Stir-fry the pig heart

Heat a pan on the stove, add 2 tablespoons of cooking oil. Heat the oil in the pan and then add the marinated pig heart to stir-fry until cooked.

Cook the porridge

Prepare a pot with 1-1.5 liters of clean water, add the soaked rice. Cook until the rice is fully expanded, then add 50 ml of water and cook until the porridge is soft and tender, seasoning to taste before turning off the heat.

During the cooking process, be sure to stir regularly to prevent the porridge from burning.

Final Product

Pour the porridge into a bowl, add the sautéed pig heart and top with green onions, sprinkle a little pepper to enhance the aroma and enjoy.

Preparation of ingredients

Wash the rice thoroughly, then place it in a basket to drain. Next, heat a pan on the stove, add the rice and roast it, stirring with chopsticks until the rice grains are dry and turn golden brown, then turn off the heat.

Clean the pork bones and blanch them in boiling water to remove any odors and impurities.

Then pour 1.5-2 liters of water into the pot with the bones and simmer on low heat. During the simmering process, do not cover the pot as covering it will make the broth cloudy, and be sure to skim off any foam when the water boils.

After simmering for about 30 minutes, remove the bones to obtain the broth.

Boil the pork heart briefly, then cut it into bite-sized pieces.

For the pork kidney, remove the thin membrane covering it, wash it clean, cut it in half, and remove the smelly white part from both halves of the kidney.

Using a knife, make diagonal cuts on the surface of each half of the kidney. Place it in a clean bowl, sprinkle a little salt, put on gloves, and rub the salt all over the kidney, let it sit for about 2-3 minutes, then rinse it thoroughly with water.

After that, use a knife to cut the pork kidney into bite-sized pieces, similar to the pork heart.

Chop the green onions clean and finely.

Marinated Heart and Pork Kidney

After cutting the heart and kidney, place them in a large bowl and marinate with 1 minced shallot, 1 tablespoon of seasoning, 1/2 tablespoon of pepper, and 1 tablespoon of fish sauce, mix well and let it sit for about 10-15 minutes to absorb the flavors.

Cooking Porridge

Add the roasted rice into the pot of bone broth and continue boiling on the stove. Cook until the rice turns into soft porridge, then add the marinated heart and kidney and cook until the meat is done, season again to taste and then turn off the heat.

Final Product

Serve the porridge in a bowl, add chopped green onions on top, sprinkle with a little pepper, and enjoy while it’s still hot. This porridge can also be delicious when eaten with fried dough sticks.