Spinach and Lean Pork Porridge
A fragrant, mild-flavored porridge made with japonica rice, spinach, and pork tenderloin, with a thick, smooth texture.
Ingredients
rice
100 g
spinach (washed and chopped finely)
100 g
pork tenderloin (washed, membrane removed, diced)
50 g
scallion (washed and julienned)
to taste
ginger (washed and julienned)
to taste
salt
to taste
salad oil
to taste
Instructions
1
Prepare the ingredients
Wash the spinach thoroughly and chop it into fine pieces; wash the scallion and ginger, then cut them into thin strips; wash the pork tenderloin, remove the membrane, and dice it into small cubes.
2
Stir-fry the pork
Heat oil in a pan, add the diced pork and briefly stir-fry, then set aside; rinse the rice, soak for 30 minutes, and drain.
3
Cook the porridge
Add an appropriate amount of cold water to the pot, add the rice and bring to a boil over high heat, then reduce to low heat and simmer until the rice grains are soft and tender, then add the pork and cook through.
4
Season and finish
Add the ginger strips, scallion strips, and salt to taste, sprinkle in the spinach, and cook until done.
