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Pork Rice Porridge (Bak Chok)

This is not oatmeal or cereal in liquid. Asian porridge which is savoury thick rice porridge has been so well-liked by Asians for centuries. This is comfort food during Winter.



  • 1.

    Marinate minced pork with seasoning, for 15 minutes.

  • 2.

    Keep refrigerated while marinating.

  • 3.

    Blanch pig’s liver slices in boiling water for 30 seconds.

  • 4.

    Drain and set aside.

  • 5.

    To make rice porridge

  • 6.

    Rinse rice and place rice and water in a large pot.

  • 7.

    Bring to a boil over high heat.

  • 8.

    Add chicken stock and boil over low heat

  • 9.

    Simmer for 20 minutes.

  • 10.

    While simmering, you have to stir it continuously till rice breaks down and liquid slightly thicken.

  • 11.

    Add seasoned meat balls and meat slices, and continue to stir.

  • 12.

    Add some water occasionally if porridge is getting too thick

  • 13.

    Add sesame oil, soy sauce and pepper.

  • 14.

    Stir and simmer for another 5 minutes.

  • 15.

    Add in blanched pig’s liver.

  • 16.

    Immediately turn off the heat.

  • 17.

    Ladel scoops of the cooked rice porridge with even amount of pork slices, pork balls and liver into a bowl.

  • 18.

    Crack an egg into the hot rice porridge.

  • 19.

    The hot liquid from the rice porridge will half boil the egg.

  • 20.

    Garnish with spring onions and shallots.


You can do a fish version instead of the meat version. Add lots of ginger to the fish version. Rice porridge is also eaten with fried fritters (fried dough sticks)

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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Pork Rice Porridge (Bak Chok).


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Posted by N55895Report
Superb breakfast all year round - best in Winter!!
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