Pig innards congee (猪杂粥) is a common delicacy in Canton-based Chinese community, i.e. Guangdong, Hong Kong, Macau, and some parts of Malaysia and Singapore etc.
Pig innard congee, takeout from a shop in Sri Petaling, Kuala Lumpur
The pig innards congee in Hong Kong is a bit different from those we have in Malaysia. The pork innards (liver, kidney, intestine, lungs, stomach etc.) in Hong Kong are normally cooked fresh with the congee, whereas in Malaysia the innards are pre-cooked and seasoned before adding into the congee.
Both style has its pros and cons… but the essence of the congee is with the rice porridge itself. The smoothness and thickness of the congee is often more dictating than the pork innards. The one I had in the photo for example was a bit too watery.
Chinese and some other Asians are quite accustomed to this dish, but westerners might take this as one of those bizarre food adventure.
i’ve never tried this congee.
i personally don’t like congee that much.
i love rice though.
my favourite congee would be the one with those black preserved duck eggs chinese people call pidan.
some people hates it though, but i like it.
my favorite is frog-congee (tin gai or tian ji).
Never had that. Hmmm, but in the old days in the southern U.S. some folks wpould eat what’s called ‘chitlin’s’ (pig intestines). Some people still eat it I suppose. It’s more of a designated dish for occasions now than a regular habit.
Should I assume that the pig innards aren’t eaten by the muslims in Malaysia and other parts of Asia??
I love pidan (it’s called century egg btw), and I love the tianji too.
cole… Muslims don’t eat pigs; and that applies to Muslims in every corner of the world.
i love pidan, too. when i eat congee i usually put lots of green onions and parsley. i hate eating congee hot though, i usually let it sit awhile before i eat it.
I like pig innards congee, and pidan too..like so much..But I know it;s not good to eat so much..
Tasty stuff usually bad for health… not fair :p