Pork rice porridge is cooked white rice simmered in a large amount of water until the grains break down into a thick, soft porridge. This recipe adds ground pork meatballs, shiitake mushrooms, cloud ear fungus, carrot, and egg, which means a single bowl covers protein, vegetables, and carbohydrates without any side dishes. It takes about 90 minutes start to finish, most of which is hands-off simmering.
What makes this version work
Two things matter here. First, the pork marinade does real work: cornstarch coats the meat and keeps the meatballs tender once they hit the hot porridge, while soy sauce and sesame oil season the pork all the way through rather than just on the surface. Without the marinade, ground pork in porridge can turn grainy and bland. Second, timing the additions correctly protects the texture of every ingredient. The mushrooms and carrot go in at the 30-minute mark so they soften without disappearing, and the meatballs go in only during the last 15 minutes — long enough to cook through to a safe internal temperature of 160°F (71°C), short enough that they stay intact. The eggs are stirred in off the heat at the very end, which gives the porridge a creamy consistency without scrambling the eggs into rubbery curds.
If something goes sideways
- Porridge is too thick and sticking to the bottom: Add hot water, a cup at a time, and scrape the base of the pot. Cold water will drop the temperature and slow cooking. Keep the heat at a low simmer, not a rolling boil.
- Meatballs are falling apart in the pot: The cornstarch in the marinade is the binder — if you skipped it or used too little water in the marinade, the balls won’t hold. Roll them firmly and refrigerate for 10 minutes before adding to the porridge; chilled fat helps them stay together.
- Porridge tastes flat despite the full salt quantity: The 12 cups of water dilutes seasoning significantly. Taste before serving and adjust with a small splash of soy sauce rather than more salt — it adds depth as well as sodium. Skip adding extra salt straight from the shaker; it just tastes sharp.
- Eggs turned into scrambled egg chunks: The pot must be off the heat before the eggs go in. Stir continuously as you pour them in a thin stream, then put the lid on for one minute. Residual heat sets them gently.
- Dried mushrooms or cloud ear fungus still chewy after cooking: They need adequate rehydration before they go into the pot — at least 20 minutes in warm water. If they’re still firm when you add them at the 30-minute mark, they won’t fully soften in the remaining cook time.
Pork Rice Porridge (Congee) with Meatballs
Equipment
Ingredients
Porridge Ingredients
- 6 medium cloud ear fungus - hydrated and thinly sliced
Pork Marinade Ingredients
Condiments
- 3 tablespoons fried garlic - store-bought or homemade
- ¼ teaspoon ground white pepper - or to taste
Instructions
- Add 2 cups cooked rice, 12 cups (2.8L) water, smashed ginger, and 1 teaspoon salt to a large pot. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for approximately 60 minutes, stirring every 10-15 minutes to prevent sticking, until the rice has broken down into a thick, creamy porridge.2 cups white rice, 12 cups water, 1 piece ginger, 1 teaspoon salt
- Meanwhile, combine the ground pork with light soy sauce, salt, sugar, cornstarch, white pepper, and sesame oil in a mixing bowl. Add the water (100ml / scant ½ cup) and mix until the marinade is fully absorbed. Roll the mixture into small meatballs, roughly 1 inch (2.5cm) in diameter. Cover and refrigerate until ready to use.14 oz ground pork (minced pork), 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons cornstarch, 1 teaspoon white pepper, 2 teaspoons sesame oil, ½ cup water
- After 30 minutes of simmering, add the sliced shiitake mushrooms, cloud ear fungus, and diced carrot. Stir to combine and continue simmering.6 medium shiitake mushrooms, 6 medium cloud ear fungus, 1 large carrot
- With 15 minutes of cooking remaining, gently lower the pork meatballs into the simmering porridge one at a time. Avoid stirring vigorously — let them cook undisturbed for the first 5 minutes so they hold their shape. The meatballs are done when they reach an internal temperature of 160°F / 71°C. If you don’t have a thermometer, cut one open to confirm there is no pink remaining in the centre.
- Remove the pot from the heat. Beat the 2 eggs in a small bowl, then slowly pour them into the hot porridge in a thin stream while stirring gently in one direction. Place the lid on and let it sit for 1 minute — the residual heat will gently set the eggs into silky ribbons.2 medium eggs
- Ladle the porridge into bowls. Serve with sliced green onions, chopped cilantro, fried garlic, minced ginger, a squeeze of lime, a sprinkle of chili powder, white pepper, and crushed peanuts on the side. Let each person customise their bowl to taste.4 sprigs green onions (scallions or green shallots), 4 sprigs cilantro (coriander), 3 tablespoons fried garlic, 1 piece ginger, 2 small lime, 1/4 teaspoon chili powder, 1/4 teaspoon ground white pepper, 1 tablespoon peanuts
Notes
Nutrition
Your questions, answered
Can I use uncooked rice instead of cooked rice?
Yes, but you’ll need to increase the water and the cooking time. Start with 1 cup of dry rice and at least 10–12 cups of water, and expect to simmer for 60–75 minutes before the rice breaks down to a porridge consistency.
How do I know the pork meatballs are fully cooked?
Ground pork must reach an internal temperature of 160°F (71°C) — never serve it pink. After 15 minutes in gently simmering porridge, small meatballs (roughly 1-inch diameter) will be cooked through; cut one open to check that there is no pink in the center if you don’t have a thermometer.
Can I make this ahead and reheat it?
Yes, and it reheats well. The porridge will thicken considerably in the fridge, so add a splash of water when reheating over medium-low heat and stir frequently. The meatballs hold up fine, but the egg texture will be slightly firmer the next day.
What can I use instead of cloud ear fungus?
Leave it out or substitute thinly sliced regular button mushrooms added at the same 30-minute stage. Cloud ear fungus contributes a chewy texture more than flavor, so the porridge will still taste good without it — you’ll just lose some textural contrast.
Is one bowl actually filling enough as a complete meal?
At 726 calories per serving with 29 grams of protein, yes — this is a full meal, not a starter. The combination of ground pork meatballs, egg, and mushrooms means the protein content is higher than it looks in the bowl.
Which condiments are actually worth setting out?
Fried garlic, sliced green onion, and a lime wedge make the biggest difference and take almost no effort. The roasted peanuts add a useful protein boost and crunch — keep those. Skip the full condiment spread if you’re cooking for one or two; not worth the extra dishes.
What to cook next
- Savory Pork Noodle Stir-Fry
- Authentic Szechuan Dan Dan
- Japanese Pork Lettuce Cups
- Hearty Beef Kale Soup
