Watercress and Pork Congee (IDDSI Level 3) | IDDSI Level 3 Care Food Recipe

IDDSI Level 3 | 60 minutes | Easy

Watercress (西洋菜) is one of the most iconic Cantonese autumn-winter vegetables, traditionally used in slow-cooked soups to moisten the lungs and nourish the body. It is rich in vitamins C, K, and calcium — nutrients that are especially valuable for elderly patients who are bedridden or have limited mobility. When thoroughly blended and sieved, watercress and pork congee achieves IDDSI Level 3 liquidised consistency, making it appropriate for patients with severe dysphagia who cannot manage even soft or minced textures safely.

Ingredients (2 servings)

• 200g fresh watercress (tough stems removed, tender leaves and thin stems kept)
• 150g minced pork (or pork shank, finely chopped)
• 80g white rice
• 1000ml water or low-sodium chicken stock
• 1 tsp grated fresh ginger
• Salt to taste
• White pepper to taste
• A few drops of sesame oil (optional)

Where to Buy in Hong Kong

Watercress is abundantly available at Hong Kong wet markets in autumn and winter (October to March); PARKnSHOP and Wellcome also stock bagged watercress year-round. Choose bunches with deep green leaves and firm stems, avoiding any yellowing. Minced pork is available at all major supermarkets and wet market pork stalls.

Method

1. Rinse the white rice and soak for 30 minutes (this speeds up the breakdown during cooking)
2. Wash the watercress thoroughly; remove tough stems and cut into approximately 3cm lengths
3. Bring a large pot of water or stock to the boil on high heat; add the soaked rice
4. Reduce to a medium-low simmer and cook for 30 minutes, stirring regularly, until the rice is completely broken down and porridge-like
5. Add the grated ginger and minced pork; use a ladle to break up any clumps of pork completely; cook for a further 10 minutes
6. Add the watercress; cook for 5 minutes until completely wilted and tender
7. Season with salt and white pepper; remove from heat and allow to cool slightly
8. Transfer the entire contents of the pot to a high-speed blender; blend on high for 2 minutes
9. Pass through a fine mesh sieve, pressing with a spoon; discard all fibrous residue
10. Return to the pot; warm gently to 60–65°C before serving

Cultural Note

Watercress pork bone soup is one of the most iconic Cantonese seasonal soups, traditionally prepared at the turn of autumn to ward off seasonal dryness and nourish the lungs. Presenting this familiar flavour as a Level 3 liquidised congee preserves the taste and aroma that elderly patients with dementia associate with home-cooked care and comfort — an important factor in supporting appetite and meal engagement.

Texture Test

Level 3 liquidised standard: The congee should flow slowly from a tilted spoon; it must not flow freely like water. For a syringe test, less than 1ml should flow out of a 10ml syringe in 10 seconds.

Spoon test: When the spoon is tilted, the liquid flows slowly and leaves a thin coating on the back of the spoon. It should not run off instantly.

Consistency adjustment: Too thin → stir in a small amount of pre-mixed cornstarch slurry; too thick → add a small amount of hot stock and re-blend, then re-sieve.

Notes

• After sieving, verify there are absolutely no fibres or particles remaining — Level 3 does not permit any solid pieces
• Watercress has significant fibrous content; blend for a full 2 minutes and sieve twice if needed
• This congee can be made in bulk and refrigerated for up to 3 days; reheat thoroughly and re-check consistency before serving
• Do not add sesame oil until just before serving, as it can separate on reheating

Nutrition

Approximately 180 kcal per serving, 14g protein. Watercress is a rich source of vitamin K, which supports bone health and is important for elderly patients at risk of osteoporosis. Its vitamin C content enhances iron absorption from the pork. Minced pork provides complete animal protein and B vitamins, which help maintain muscle mass and guard against sarcopenia in elderly patients.