Mixed Intestine Minced Pork Congee
Hawker • Singapore
How to Make Mixed Intestine Minced Pork Congee (Traditional & Healthy Version)
Mixed Intestine Minced Pork Congee is a beloved dish found at many Singaporean kopitiams and hawker centres, epitomising the hearty, comforting soul of local cuisine. This savory porridge is a fusion of Teochew and Cantonese influences, reflecting Singapore’s rich multicultural food heritage. Traditionally, the congee combines smooth rice porridge with tender minced pork and an assortment of pork intestines, creating a dish that is both flavorful and nourishing. In Singapore, this dish is often enjoyed as a hearty breakfast or lunch, especially on rainy days when locals crave something warm and soothing. The medley of textures from the silky congee, savoury minced pork, and chewy intestine slices delivers a satisfying, umami-packed meal. With its roots in traditional hawker fare, Mixed Intestine Minced Pork Congee is a testament to the ingenuity of Singaporean street food culture, offering an authentic taste of local comfort food while providing a balance of protein and carbohydrates. Making a healthier version at home allows you to control ingredients and adapt the dish to meet your dietary goals without sacrificing authenticity or taste.
Ingredients(for 1 large bowl per person (approx. 350g))
- 1/2 cup Jasmine rice (rinsed)
- 5 cups Water or low-sodium chicken stock
- 120g Minced lean pork (choose lean cut)
- 80g Pork small intestines (cleaned thoroughly)
- 50g Pork large intestines (cleaned and blanched)
- 4 slices Fresh ginger (julienned)
- 2 stalks Spring onion (chopped, local name: daun bawang)
- 1 tablespoon Light soy sauce (use low-sodium for healthier version)
- 1/4 teaspoon White pepper powder
- 1 teaspoon Sesame oil (optional, for aroma) - optional
- to taste Salt
Instructions
- 1
Rinse the jasmine rice under running water until the water runs clear. Soak rice in water for 10 minutes to achieve a silkier porridge.
10 minutes
Soaking rice shortens cooking time and gives a smoother congee texture.
- 2
In a large pot, bring 5 cups of water or low-sodium chicken stock to a boil. Add the soaked rice and ginger slices.
3 minutes
Stir occasionally to prevent rice from sticking to the bottom.
- 3
Simmer rice over medium-low heat for 12-15 minutes, stirring occasionally, until the grains break down and the porridge turns creamy.
15 minutes
For extra smooth texture, use a whisk to stir halfway through.
- 4
While the rice simmers, blanch pork intestines in boiling water for 3 minutes to remove any odour. Drain and slice into bite-sized pieces.
5 minutes
Adding a few ginger slices to the blanching water further reduces odour.
Why This Dish is Healthy
By using lean minced pork and portion-controlled amounts of pork intestines, this congee is lower in saturated fat while still providing ample protein. The use of fresh aromatics and minimal oil enhances flavor without unnecessary calories. Homemade versions allow you to avoid excessive salt and MSG, making it ideal for those seeking a balanced, wholesome meal that fits into a healthy lifestyle.
This Mixed Intestine Minced Pork Congee is a nutrient-dense dish, offering high-quality protein from lean pork and offal, complex carbohydrates from jasmine rice, and essential vitamins and minerals such as iron, zinc, and B vitamins from the pork intestines. Ginger adds anti-inflammatory benefits, while spring onions provide vitamin K and antioxidants. Opting for low-sodium soy sauce and broth helps keep the sodium content in check, making it a heart-friendly option.
Pro Tips
- 💡Tip 1: Clean intestines thoroughly with salt and vinegar to eliminate odour before cooking.
- 💡Tip 2: Stir the porridge regularly to prevent burning and achieve a silky texture.
- 💡Tip 3: Add a dash of white pepper just before serving for extra heat and aroma.
Storage & Serving
Store leftover congee in an airtight container in the fridge for up to 2 days. Reheat gently over the stove, adding a splash of water if it thickens.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
