Chopped fresh coriander and spring onion, to garnish
Mix minced pork, light soy sauce, Shaoxing wine, sesame oil and white pepper in a small bowl and set aside.
Heat oil in a 2-litre pot over medium-low heat. Add in onion and cook until the onion has softened.
Turn the heat up to medium. Add in the minced pork and cook, stirring and breaking up the pork until the pork is no longer pink in colour.
Add in the rice, followed by enough water so that all the ingredients are covered by about 1 inch of water.
Turn the heat up to high and bring the water to a boil, stirring the pot frequently so that the rice grains don't get stuck to the bottom of the pot. Once the water is boiling, turn the heat down to a simmer, cover the pot and simmer for 5 to 10 minutes until the rice is cooked, stirring every 2 to 3 minutes.
Turn off the heat and leave the porridge, covered, to steep for at least 15 minutes for the rice grains to absorb the water. If the porridge is not soupy enough, add in a bit more hot water. Season with salt to taste.
Scoop the porridge into serving bowls, garnish with coriander and spring onion and serve while it's hot.
I'm using the rice cooker cup which measures 180ml. 1/2 rice cooker cup is around 75 grams of rice. If using standard regular cup, use 1/3 standard cup of rice.
If you want to eat the porridge immediately without steeping, do increase the quantity of rice to 3/4 rice cooker cup (or 1/2 standard cup or 115 grams). You can also use this amount if you are a big eater.
The porridge can be made a few hours ahead - the rice grains will become very plump after absorbing the water. Reheat until it is boiling and add more water if the porridge has dried up. It is best to consume the porridge on the day it is made.