Pumpkin Rib Porridge

Name: Pumpkin Rib Porridge
Total time: 1 h 45 min
Ingredients: 400g Pork ribs; 300g, cubed Pumpkin or butternut squash; 1 cup Short-grain rice; 1/2 cup Millet; 2 slices Ginger; 2 stalks, chopped Green onions; to taste Salt; a pinch White pepper

A comforting Chinese-style rice porridge with tender pork ribs and sweet pumpkin. The slow-simmered grains become creamy while the pumpkin adds natural sweetness and a beautiful golden hue.

1h 45m

Easy

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Story

This classic congee-style dish is perfect for chilly mornings or when you need something warm and nourishing. The key is cooking low and slow until the grains break down into a silky consistency.

Ingredients

Pork ribs 400g

Pumpkin or butternut squash 300g, cubed

Short-grain rice 1 cup

Millet 1/2 cup

Ginger 2 slices

Green onions 2 stalks, chopped

Salt to taste

White pepper a pinch

Instructions

Prep the ingredients

Rinse the rice and millet together until the water runs clear. Cut the pumpkin into bite-sized cubes. Briefly blanch the pork ribs in boiling water for 2-3 minutes, then drain and rinse to remove any impurities.

Start the simmer

Add the rinsed ribs to a large pot with about 8 cups of water and the ginger slices. Bring to a gentle boil, then reduce heat to low and simmer for about 45 minutes until the meat is nearly falling off the bone.

Add grains and pumpkin

Stir in the rice and millet. Add the pumpkin cubes. Continue simmering on low heat for another 35-40 minutes, stirring occasionally to prevent sticking, until the porridge reaches a thick, creamy consistency.

Finish and serve

Remove the ribs and chop the meat into small pieces, discarding the bones. Return the meat to the pot along with the green onions. Season with salt and a pinch of white pepper. Serve hot in deep bowls.