Pork Spine Meat Congee

[Health Preservation through Food Appraisal]

The author of this book, He Kedong, styled himself Qiyan, was a native of Gufan in the Qing Dynasty. His work Health Preservation through Food Inspection was published in the 20th year of the Guangxu reign (i.e., 1894). He placed great emphasis on health preservation and dietary therapy, including 32 medicinal porridge recipes in the book, which were categorized under “wind, cold, summer-heat, dampness, dryness, fire, Spleen and stomach, qi, blood, phlegm, heat, and Yin Deficiency”. Pork Loin Porridge is selected from the section on “dryness” in Health Preservation through Food Inspection, Volume II, Dietary Therapy Recipes.

[Porridge Composition] 2 liang of pork tenderloin, 3 liang of japonica rice, a small amount of salt, sesame oil, and Sichuan pepper powder respectively.

[Efficacy and Indications] Tonify the middle and replenish qi, nourish the zang fu organs, and moisten the skin. It is suitable for conditions of qi and blood deficiency such as frail and thin physique, malnutrition, and deficiency cold of the Spleen and stomach.

[Boiling Method] First, wash the lean pork from the pig’s spine and cut it into small pieces. Stir-fry it with sesame oil, then add polished round-grained rice to make porridge. When the porridge is almost done, add seasonings such as refined salt and Sichuan pepper, and continue to boil for one or two more boils.

[Explanation of Porridge Benefits] Tenderloin refers to the lean meat on the pig’s back, which has been used medicinally by ancient physicians. Pork tastes sweet and salty, is neutral in nature, and enters the Spleen, stomach, and Kidney meridians. Sun Simiao, known as the “King of Medicine” and a great physician of the Tang Dynasty, recorded in Qian Jin Shi Zhi (Prescriptions Worth a Thousand Gold for Food Therapy) that “pork is beneficial for the Kidneys and replenishes Kidney qi deficiency.” Zhang Lu, a renowned physician of the Qing Dynasty, stated in Ben Jing Feng Yuan (Original Meaning of the Classic of the Materia Medica) that “the lean part nourishes the Liver and benefits the blood.” Wang Mengying, in Sui Xi Ju Yin Shi Pu (Dietetic Therapy in the Sui Xi Ju), claimed that “boar meat replenishes Kidney fluid, nourishes stomach juice, moistens Liver yin, lubricates the skin, facilitates bowel movements and urination, helps with occasional thirst, and strengthens the frail.” The fatty part of pork contains a high amount of fat, up to 90%, with very little protein, only accounting for 2.2%. In contrast, the lean part is rich in protein, up to 17%, and contains relatively more carbohydrates, calcium, phosphorus, iron, and other nutrients. Therefore, cooking porridge with lean pork and rice, along with appropriate seasonings, not only makes it delicious but also nourishes the body. It is particularly suitable for patients with physical deficiency and Spleen-stomach deficiency-cold. It is recorded in Yang Sheng Shi Jian (Health Preservation and Food Appraisal), Volume II, Food Therapy Prescriptions, that “Tenderloin Porridge. Cook porridge with japonica rice, finely chop pig tenderloin, add a little salt, sesame oil, Sichuan pepper, and fennel for seasoning and consumption. This nourishes the Kidneys and regulates water metabolism.” The original recipe, which includes Sichuan pepper and fennel, also achieves the effects of replenishing deficiency, warming the middle, dispersing cold, and warming the Kidneys.

[Precautions] Pork loin porridge can be consumed at will for breakfast or dinner, while fatty pork should not be chosen. In particular, patients with hypertension or hemiplegia due to stroke, as well as obese individuals, should not consume excessive amounts of fatty pork.