Tulip Pork Luncheon Meat Congee

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Tulip Pork Luncheon Meat Congee

  • 45 min
  • 4 persons


  • 340 g Tulip Pork Luncheon Meat
  • 200 g Rice
  • 10 Fresh Chinese black mushrooms
  • 150 g Carrot
  • 2 tbsp Ginger
  • 1 tbsp Chopped garlic
  • 1 tbsp Red onion
  • 1 tsp Sesame oil
  • 3 tbsp Spring onion
  • 2 tbsp Cilantro
  • 100 g Green mustard
  • 100 g Watercress
  • Cooking oil
  • Ground pepper
Print recipe


Food preparation:

  • Dice the Tulip Pork Luncheon Meat
  • Wash the rice and cook with 3 liters of water until it’s done
  • Dice the fresh Chinese black mushroom and carrot
  • Cut the ginger in finely thin strips
  • Put the green mustard and watercress in boiling water for 1 minute, then take out and drain before serving with congee

Heat oil in a pan, add garlic, ginger, fresh Chinese black mushroom, carrot and the Tulip meat and stir-fry the mixture.

Pour the mixture of the Tulip meat in the congee pot and let it boil for 5-10 minutes. Season with 1 teaspoon sugar, ½ tablespoon seasoning, ½ teaspoon salt. Turn off the fire, add a little sesame oil and pepper.

Sprinkle with spring onion & cilantro. Serve with green mustard and watercress.


Serve for breakfast.