July 29, 2013

Pork Knuckle Porridge ~ Recipe Included!

We were at Le Chasseur (Read: Le Chasseur ~ The Chicken Claypot Rice and Pork Knuckle Is Awesome!) for dinner and ordered way too much food. Needless to say, we couldn't finished it all. Then I did something which I would never do in my younger days, I asked to 'dabao' (takeaway) the leftover Pork Knuckle haha. What I used to consider to be an unthinkably 'xia suay' (embarrasing) and uncool request is now acceptable and a practical way of not wasting food, especially when it's delicious food.

I was looking at the leftover pork knuckle and a bowl of warm porridge keep flashing in my mind. I visualized the bone simmering in the porridge broth, whatever essence of flavor it has left is being extracted to the very last. The bits of meat left will go well with the soft silky porridge, spoonful after spoonful into my mouth they shall go. To level up the luscious factor a bit, some dried scallops and shiitake mushrooms shall be added. Okay, let's put that into execution!


  • Pork Knuckle
  • 3 Dried Shiitake Mushrooms
  • 2 Dried Scallops
  • 2 cups Uncooked Rice
  • 3 litres Water 
  • Spring Onions
  • Salt
  • Pepper

  1. Soak dried shiitake mushrooms till soft. Remove stalk and slice into thin pieces.
  2. Soak dried scallops till soft. Tear into shreds.
  3. Remove meat from pork knuckle and slice into small pieces.
  4. Place pork knuckle bone, meat, mushrooms, dried scallops, uncooked rice and water into a huge pot. 
  5. Bring to boil and continue to simmer for 1.5 to 2 hours to your preferred consistency
  6. Add salt and pepper to taste. Sprinkle with spring onions. Enjoy!

In substitute of pork knuckle, any leftover roasted chicken or duck will work brilliantly too :)

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