How to Make Chao Suon (Rice Porridge with Pork Ribs and Liver)

Method

1. Chop 400g pork ribs into bite sized pieces, blanch and rinse them, then marinate them with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon chili sauce, 1 teaspoon seasoning powder and 1 teaspoon black pepper for 30 minutes.
2. Blanch 600g pork bones, rinse them, then simmer them for stock.
3. Fry the shallot until fragrant, add the ribs and toss until firm, add water to just cover, then lower the heat and simmer until tender, tasting and adjusting.
4. Toast the white rice and glutinous rice until the grains firm up and turn opaque.
5. Strain the bone stock, add the sweet corn and the corn cooking water for sweetness, then add the toasted rice and cook it into a thick porridge.
6. Slice 200g pork liver thin, soak it in 200ml unsweetened oat milk for 15 to 20 minutes, then rinse it several times and drain.
7. Season the liver with 1 tablespoon fish sauce, 1 tablespoon cornstarch, 1 tablespoon chili sauce, 1 tablespoon ketchup, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon annatto oil, 1 teaspoon black pepper and 1 teaspoon seasoning powder.
8. Fry the garlic until fragrant, add the liver and stir fry it quickly, add half a small bowl of water and toss for 2 to 3 minutes until the liver is cooked and the sauce thickens.
9. Ladle the porridge into bowls, add the braised ribs and the liver, scatter over pepper, spring onion and chili, and eat hot.

Tips

• Soaking the liver in unsweetened oat milk for 15 to 20 minutes and rinsing it clears most of the off smell.
• Toasting the rice before cooking lets the grains bloom while the porridge stays thick.
• Porridge catches easily on the base, so once the heat is low, stir up from the bottom every 5 minutes.
• Stir fry the liver quickly, 2 to 3 minutes and off the heat, as longer leaves it dry and crumbly.
• Keeping the corn cooking water for the porridge brings natural sweetness with less seasoning.