Grain porridge dishes are always one of the favorite foods due to their watery consistency, ease of consumption, and digestibility, especially when feeling tired or lacking appetite, among which, the dish of liver porridge is an excellent choice. Let’s refer to the Kitchen Tips section of Tastetutorial.com to explore 9 ways to cook liver porridge right away!
1 Northern Pork Intestine Porridge
Northern pork intestine porridge is hot with puffed rice grains, fragrant and rich, accompanied by chewy and crispy intestines that are extremely appealing. Northern pork intestine porridge is slightly different from other types of porridge in that the rice grains are cooked until soft, and once cooked, chopped green onions, coriander leaves, and mint leaves are added to the bowl, giving the porridge a bitter, fragrant, and unique flavor.
When eating, sprinkle chili powder and pepper on top to make the porridge more visually appealing and to add a spicy kick on the tip of the tongue, which helps to mask the fishy smell of the intestines!
2 Southwestern Pork Intestine Porridge (Southern)
Unlike porridge in other regions, southwestern pork intestine porridge (Southern) has a light brown color instead of the milky white of rice grains because blood and bones are added during cooking. This gives the porridge a rich and fragrant flavor.
Before cooking the porridge, the rice grains are also roasted until golden to enhance the aroma and nuttiness of the dish. The intestines are cleaned with ginger and alcohol to eliminate the fishy smell, boiled until cooked, and sliced thinly. Southwestern pork intestine porridge (Southern) is incomplete without fresh bean sprouts served alongside, and a squeeze of lime makes it a dish that you’ll slurp down until the bowl is empty!
3 Central Pork Intestine Porridge
Just like in the North and South, the Central region of our country also has a delicious pork intestine porridge. Central pork intestine porridge has rice grains cooked until soft, seasoned with rich spices, and has a strong peppery aroma that is incredibly appetizing.
The special feature of this porridge is that the intestines are cleaned and cut into neat pieces, then marinated with rich spices. When the porridge is fully cooked, the intestines are added, making this dish flavorful, with the intestines absorbing the delicious spices perfectly.
4 Hoi Cake with Pork Offal Porridge in Quy Nhon
Not just a hot bowl of porridge with boiled offal, the Central region, Quy Nhon also has the famous Hoi cake with pork offal porridge, and this recipe has been taken to many places.
First is a plate of Hoi cake with offal neatly arranged, the Hoi cake is thinly spread, rolled up, and topped with rich onion oil. The offal includes heart, liver, kidneys,… sliced thinly. Dipping sauce for the Hoi cake with pork offal porridge will be a bowl of ginger fish sauce that brings all the spicy, sweet, and salty flavors, making it delicious.
The porridge is usually cooked with blood simmered with the water from boiling the offal, which is both sweet and fragrant. On top, it is sprinkled with finely chopped green onions, and a spoonful of minced chili true to the spicy nature of Quy Nhon. Now, take the opportunity to slurp the porridge while it’s still hot to enjoy the full flavor!
5 Pork Offal Porridge with Tắc in Hau Giang
Pork offal porridge with tắc is one of the quite famous cooking styles originating from Hau Giang. However, even though they share the same point of being pork offal porridge, the pork offal porridge with tắc still has a very distinct flavor that makes everyone who eats it want to learn how to cook it right away whenever they crave it!
The pork offal porridge with tắc is cooked with ground blood, making the porridge darker in color. Each grain of porridge is mixed with the thick blood. Pork offal porridge with tắc is served with heart, liver, lungs, and pork along with fresh bean sprouts, bitter vegetables, and banana flower.
Especially, a plate of fried radish cake is essential in this offal porridge dish. The hot, crispy cake is torn into small pieces to eat with the porridge, and the oil from the cake makes the porridge richer and fills your stomach!
6 Central Region Style Pork Intestine Porridge
Pork intestine porridge is a unique term used by people in the Central Region, as it refers to the method of “dropping” the intestines into the pot. The set of intestines used includes pig or duck intestines, which, after being cleaned, are “dropped” into a pot of boiling water along with lemongrass and roasted rice, and then cooked until tender. Once the intestines are cooked, they are removed and sliced thinly.
The porridge is cooked loosely, with fragrant, soft grains that blend sweetly with finely chopped, mildly spicy lemongrass, warming the stomach. Adding a bit of chili fish sauce to the bowl of porridge enhances the flavor. Every spoonful of porridge can be dipped with the intestines into the chili fish sauce, which will surely keep you coming back for more.
7 Quang Tri Lemongrass Intestine Porridge
Quang Tri lemongrass intestine porridge is also prepared similarly to Central Region style pork intestine porridge. However, before cooking the porridge, people will use pig or duck blood, stirring it until it’s broken apart, then adding it to the pot of water along with some spices and the essential ingredient, lemongrass.
Next, roasted rice and mung beans will be added and cooked until the rice expands into porridge. Then, chopped scallions and the intestines are added to boil with the porridge so that the sweetness of the porridge seeps into the intestines, making it taste richer and more delicious. Prepare a bowl of chili fish sauce and finely chopped lemongrass, and you can enjoy the whole pot of porridge!
8 Chicken Intestine Porridge
Not only can pig or duck intestines create delicious, hot bowls of porridge, but chicken intestines are also an ingredient that delivers equally delightful flavors. Moreover, chicken intestines have a less fishy smell, making the preparation process easier!
Chicken intestine porridge is made with thoroughly cleaned chicken intestines, which are then stir-fried with a bit of seasoning and fragrant fried garlic. After that, the chicken intestines are added to the cooking porridge and left for about 15 – 20 minutes for the flavors of the stir-fried intestines and the porridge to meld together, and you can scoop it out to enjoy.
9 Vegetarian Offal Porridge
On vegetarian days, you can still fully enjoy a bowl of offal porridge with an interesting twist, deliciously fragrant from mushrooms and tofu.
To make the offal part, mix together wood ear mushrooms, tofu, glass noodles, and a little seasoning, then use softened tofu skin to wrap it up. After that, steam it until cooked, then fry until golden, and cut into bite-sized pieces.
Toast the rice until golden before putting it in a pot to cook into porridge, adding mung beans to simmer together. To make the porridge more complete and nutritious, chop the tofu and straw mushrooms and add them to the porridge. Don’t forget to add bean sprouts for a crunchy sweetness, so it doesn’t feel greasy, sprinkle some pepper and a little vegetarian fish sauce, and it will be delicious.
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Above is a collection of 9 delicious and nutritious ways to cook pig’s intestine porridge that Tastetutorial.com wants to share with you. Add these recipes to your notebook and get into the kitchen to show off your skills. Wish you success in making the pig’s intestine porridge!
