Rice Dishes
Authentic Singaporean Teochew Porridge Recipe
A comforting and restorative spread featuring watery rice porridge with distinct grains, served alongside a variety of savory small plates. This recipe guides you through the essential components including braised pork belly in a fragrant spiced soy gravy and a classic preserved radish omelette.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
- Per serving
- 520 kcal
Method
Prepare the Porridge: Wash the rice thoroughly. In a large pot, combine rice and 2 liters of water. Bring to a boil, then reduce heat to medium-low. Cook for 20-25 minutes until the grains are soft and translucent but still holding their shape. The consistency should be watery, not thick like congee.
Make the Braised Pork (Lor): In a separate pot, combine dark soy sauce, light soy sauce, star anise, cinnamon, and 500ml water. Bring to a boil and add the pork belly. Simmer on low heat for 40 minutes until the pork is tender and the sauce has thickened slightly into a flavorful 'Lor'.
Prepare the Chai Poh Neng: Rinse the preserved radish under cold water and squeeze dry to remove excess salt. Heat oil in a pan, sauté the radish until fragrant, then pour in beaten eggs. Fry until the omelette is golden on both sides.
Prepare the Sides: Peel the boiled salted duck eggs and cut them into quarters. Place the fermented bean curd and sambal belacan into small individual serving dishes.
Serving: Scoop the hot porridge into deep bowls. Serve the braised pork, chai poh omelette, and other condiments in small communal plates in the center of the table.
Notes
Do not stir the porridge too often while cooking, as this breaks the rice grains and makes the soup cloudy.
Always rinse your chai poh (preserved radish) at least twice to ensure the omelette isn't overly salty.
The secret to a good 'Lor' is the dark soy sauce; use a high-quality Malaysian or Singaporean brand for the best color and depth.
Teochew porridge is traditionally served at room temperature or slightly warm, never scalding hot.
