Step 1

Rinse the rice with water twice. Soak the rice with water for three hours. Remove excess water. Mix the rice with two teaspoons of vegetable oil and one teaspoon of oil. Put it in a container and store it in the freezer overnight. The oil helps to achieve a silky texture of the porridge.

Step 2

Cut the pork loin into about ten cm length, about 2cm thick,

Step 3

Marinate the pork loin. Put it in a ziplock bag or plastic container and keep it in the chiller for 12 hours.

Step 4

Rinse the excess salt on the surface of the meat. Blanch the meat for a few seconds in boiling water to remove impurities and blood.

Step 5

Cut the porridge into strips.

Step 6

Add a teaspoon of salt to it and mix well.

Step 7

Drained away the water by placing it in a colander.

Step 8

Squeeze the lettuce to remove any excess water.

Step 9

Cut the century egg into small pieces.

Step 10

Cut the hard-boiled salted egg into small pieces.

Step 11

Cut the ginger into fine julienne.

Step 12

Cut the scallion into 2-3 mm short sections. Marinate with some light soy sauce.

Step 13

Fill a pot with 3.6 liters of water. Bring it to boil.

Step 14

Add the marinated pork (after blanching) to the porridge.

Step 15

Add the frozen rice into the boiling water over high heat. Keep the water boiling vigorously and stir continuously for about ten minutes.

Step 16

Add half of the ginger, century egg, and the salted egg pieces.

Step 17

Reduce to low heat and simmer until the rice grains breaking up and the texture of the porridge becomes smooth and silky.

Step 18

Remove the pork. Shred the pork into small pieces.

Step 19

Place the lettuce at the bottom of the bowl.

Step 20

Ladle the boiling porridge over the lettuce.

Step 21

Place the shredded pork, ginger, marinated scallion, salted egg, century egg on the porridge.

Step 22

Add a dash of ground white pepper and a few drops of sesame oil. Serve