20-MINUTE CLAYPOT HEARTY MEATBALLS PORRIDGE

This week was real hectic, reaching home like 7.30pm. Cooking a full balanced dinner sounds impossible within 20 minutes. So I decided to use the clay pot to cook a quick simple meal for a late dinner to aid easy digestion and quick washing. Here is it:

For a 4 person dinner portion:

Meat balls marinate:

• 1 tbs salt and 1/2 tbs pepper 
• 1 tbs light soya sauce (tiger brand)
• 1 tsp sesame oil (try the korean metal tin type its real fragrant)
• water  (adjust accordingly)
• 1tsp corn starch (butterfly brand)

COOKING 1-2-3

1. Wash 1 1/2 cups of rice and fill clay pot at least 3/4 full water

• Boil at hi-heat.
• Wash and cut broccoli into smaller petals 

While waiting for porridge to be cooked, shape and marinate meatballs.

To achieve hearty and jumpy meatballs, I used my bare hands! (make sure you wash them!)

     2. Making meatballs

• Use about 400g of minced pork (belly pork mixed with lean pork) and place in a large bowl.
• use hands and mix marinate into meat and gently squash meat with fingers.
• add salt slowly and whip meat by scooping meat into palm and throw back into bowl.
• repeat action and you will find meat ball paste become more sticky.
• set aside till porridge is cooked.

      3. Complete porridge :

• When porridge is almost cooked, add broccoli.
• use spoon and shape meat balls into round pieces and drop into porridge
• lower heat and cover till all ingredients are cooked.

TIPS: if porridge becomes dry and sticky, add water anytime during cooking. Also to keep porridge from sticking to pot base, stir frequently esp when it is boiling in the beginning!!

To add nutritional value:

add an egg into porridge and cover before serving.

MEAT CHOICE:

chicken, beef, pork.