Pork porridge, also called congee or juk is a traditional comfort food made from boiled rice, cooked with minced pork, blood pudding, intestine, liver and kidneys.
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This dish was cooked in the Cantonese style, which is more viscous compared to Teochew style porridge. The blood pudding was firm enough to be picked up with chopsticks, and the liver was tender and not overcooked. The kidneys were springy and fresh, which makes a difference. The flavourful minced meat with garlic and preserved vegetables were the highlights, but of course the star was the ultra crispy deep fried intestines.
💵 RM8.00 / bowl
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