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.
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.