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Thai dish recipes: Rice porridge with pork breast bone

Serves: 8-10 persons

1 kg. pork breast bone

2 cups new jasmine rice (or brown rice)

50 g. preserved Chinese cabbage

100 g. chopped fresh spring onion and coriander

6 fresh green and red jalapeno chillies

2 pork broth cubes

100 g. garlic

1 tbsp salt

3 tbsps oyster sauce

4 liters water

Sliced chillies and vinegar

1/2 cup vegetable oil

2 tbsps light soy sauce

Ground pepper for seasoning

1.

Rinse the pork breast bone and marinate with salt. Rinse the rice. Boil the breast bone and rice together with high heat. When it boils, lower the heat by half and beave it to tenderize for around 35 minutes. Frequently check to see if the rice is cooked.

2.

Leave the rice to simmer. Use another stove to fry the chopped garlic and leave it to sit at room temperature.

3.

Rinse, drain and chop the spring onions and corianders. Place the preserved Chinese cabbage in the bowls. Chop jalapeno chillies and place them in vinegar.

4.

Add the pork broth cubes, oyster sauce and light soy sauce to the pot and taste the broth. Turn off the heat and serve inthe bowls.

5.

Garnish and season with fried garlic, chopped spring onions and and corianders and pepper. Leave the chillies to stand in the vinegar. Add some later if you wish.

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