Thick congee (rice porridge) with beef or pork

This simple dish was fed to the sick but can be enjoyed by the healthy at any time.

Papa de Vaca from “Guilly” Canavarro Remedios

½ lb | 220g rice
¼ lb | 110g minced beef
2 tsp soy sauce
salt and pepper to taste
3 spring onions
¼ tsp flour

Put the minced beef in a bowl with 2 finely chopped spring onions, soy sauce, flour and a pinch of salt and if desired a dash of pepper. Mix thoroughly and roll into small balls. Put aside.

Boil the rice with water and 1 spring onion tied to a knot. After ¼ hour add the meat balls and stir into the papa, being careful not to break the balls. Simmer very slowly, stirring well occasionally so that the taste of the meat goes into the papa and also so that the bottom will not burn.

Papa de Porco Salmourado from Annie Sousa via “Guilly” Canavarro Remedios

3 cups water
½ cup rice
1 spring onion (tied in a knot)
Left-over of pickled pork (porco salmourado), cut in small pieces
a pinch of salt (if required)

Bring water, rice and spring onion to the boil, reduce heat and simmer gently for 20 minutes, then stir the congee briskly to smoothen the rice, add leftover saffron pork and cook for 10 minutes or till done. Add salt if desired or needed.

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