Minced Pork Congee | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 35 minutes | Easy

Ingredients (2 servings)

• 50g white rice (or 150g leftover cooked rice)
• 800ml water or low-sodium pork bone broth
• 80g minced pork (10–15% fat content)
• 2 slices fresh ginger
• 1 tsp low-sodium soy sauce
• 1 tsp cornstarch
• A few drops sesame oil

Method

1. Combine minced pork with soy sauce, cornstarch and a little grated ginger; marinate for 10 minutes
2. Bring rice and water to a boil over high heat, then reduce to a low simmer, cover, and cook for 25 minutes, stirring every 5 minutes until rice grains are fully dissolved and the congee is thick and glossy
3. Add marinated pork, stirring constantly to break up any lumps, and cook for 5 minutes until fully cooked through
4. Transfer the entire pot to a blender, add the remaining ginger slices, and blend for 2 minutes until completely smooth
5. Pass through a fine-mesh sieve to remove any fibres or particles
6. Reheat on low, adjust seasoning with a little salt or soy sauce, and finish with sesame oil off the heat

Texture Test

Fork pressure test: Passes Level 4 — the congee is uniformly smooth; it flattens completely under a fork and does not spring back. If any grain or meat particles remain visible, blend and sieve again.

Notes

The key step is achieving a fully dissolved rice base: no visible grain outlines should remain, and the liquid should be thick and glossy. Allow the congee to cool below 60°C before blending to avoid damage to the blender.

Storage

Cool completely, then portion into airtight containers. Refrigerate for up to 2 days or freeze for up to 1 month. Reheat on low with a splash of water, stirring until smooth before serving.

Nutrition

Approximately 220 kcal and 14g protein per serving. Minced pork provides high-quality protein and iron; the congee base is easy to digest, making this ideal for elderly people with poor appetite or a sensitive digestive system.