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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Easy
On days at home, having a bowl of delicious Southern porridge with the fragrant smell of toasted rice and tender, fatty pig intestines is unbeatable. Therefore, today, TasteVN will guide you through a simple recipe to prepare this beloved porridge. Let’s go to the kitchen!
Ingredients for Southern Porridge For 4 people
Rice 1 cup Sticky rice 1/3 cup Pig intestines 100 gr Pig liver 100 gr Pig bones 200 gr Pig heart 2 pieces White wine 2 tablespoons Lemongrass 5 stalks (smashed) Ginger 50 gr (minced) Green onions 50 gr (chopped) Seasoning powder 1/2 teaspoon Cooking oil 3 tablespoons Common spices a little (sugar/ fish sauce/ salt/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh pig hearts
- Fresh pig hearts will have a bright red or dark red color, when touched, they feel firm and elastic, and when cut open, there should be no clots or dark liquid.
- Avoid choosing hearts that have strange odors, a rough surface, contain clotted blood, and feel mushy when touched, as these are unhealthy and of poor quality.
How to choose fresh pig liver
- Good pig liver will have a bright, rosy red or pink color, with an even color throughout the liver.
- Choose pig liver that has a smooth, even surface, without any lumps, firm texture, and good elasticity.
- Avoid purchasing liver that is dark yellowish, has a loose texture, and has an unusual foul smell, as this indicates that the liver is diseased and can cause poisoning when consumed.
How to choose fresh pig intestines
- Good pig intestines will have a pinkish white color, they should feel elastic when pressed, and should not have a foul odor.
- Choose intestines that have small inner tubes, are dry, firm, and the liquid inside should not be yellowish.
- Avoid purchasing intestines that are green or dark, have a slimy texture, and have a foul smell, as these are old and not fresh.
How to choose fresh and delicious pork bones
- Fresh and delicious pork bones will have a bright red color, with the surrounding meat being pinkish-red and the marrow being opaque white.
- It is advisable to choose pork bones that feel firm to the touch, have a dry surface, are hard, and do not have a slimy texture.
- Avoid purchasing pork bones that have an unusual smell, pale color, or have been frozen, as these may be old or low-quality bones.
How to choose delicious and safe pig’s blood
- It is best to choose blood that is dark black or dark in color. Alternatively, you can select pre-cooked blood from reputable food stalls to ensure quality.
- Go to the market early to select the freshest pig’s blood of the day.
- Avoid buying bright red blood as this is old blood that is no longer fresh.
How to prepare Western region pig’s intestines porridge
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Preparing the intestines and pork bones
Wash the intestines and bones with a mixture of 2 spoons of white wine, 2 spoons of ginger, and 2 spoons of salt for about 5 – 10 minutes to eliminate odors. Then rinse thoroughly with water and let dry.
How to prepare pig’s intestines without a strong odor- Method 1: Rinse the pig’s intestines with white wine. Then, rinse the intestines again with water, using your hands to squeeze the intestines with salt and lemon juice for about 5 minutes, then rinse again with water and let dry.
- Method 2: Rinse the fresh intestines with water and cut them into small pieces. Then, turn the intestines inside out and rub flour and salt on them for about 5 minutes before rinsing again with water.
See details: How to prepare pig’s intestines without a strong odor
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Boil the pig intestines
Place a pot of water on the stove, once the water boils, gradually add the pig intestines and pig heart to the pot to boil. Next, add smashed ginger and lemongrass to the boiling pot to give the intestines a fragrant smell. Cover the pot and boil for about 20 minutes.
After 20 minutes, remove the intestines and heart, then add the pig liver into the existing boiling water and continue to boil for about 15 minutes. After 15 minutes, take the pig liver out and let it cool.
Tip: Boil the liver last to avoid darkening the stomach and intestines.
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Cook the porridge
Place a pot on the stove, add 1.5l of water to the pot and bring it to a boil. When the water boils, add the pork bones and cook for about 20 minutes to extract the flavor.
After 20 minutes, add the roasted rice to the pot to cook the porridge, keeping the heat low. Once the rice has expanded, add the pig’s blood to the pot and cook for about 5 minutes.
Next, season with 1/2 tablespoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of fish sauce.
You can adjust the seasoning to suit your taste. Continue to cook the porridge for about 15 minutes, add chopped green onions and stir well to finish the porridge.
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Sautéing garlic and finishing
Place a pan on the stove, add 3 tablespoons of cooking oil to the pan. Once the oil is hot, add minced garlic and sauté. Sauté the garlic until it turns golden and fragrant.
The pork intestines, liver, and heart should be sliced into bite-sized pieces after cooling, arranged on a plate, and served with fish sauce for a flavorful experience. Ladle the porridge into a bowl and add a little crispy garlic on top, and you have completed the Western-style pork porridge dish.
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Final product
The Western-style pork porridge is hot, fragrant, sweetened by the pork bone broth, and seasoned just right, making it extremely appealing and stimulating to the taste buds. The porridge is best enjoyed with the intestines, liver, and heart of the pig.
With easily found ingredients and a simple recipe, you can prepare delicious, hot, and irresistible Mekong Delta pig intestine porridge at home for your family to enjoy! Wishing you success!
