Crush garlic, coriander root, and black peppercorns with a mortar and pestle. Alternatively you can use a food processor.

To the mortar, add ground pork with light soy sauce, oyster sauce, and white sugar. Pound the mixture until it achieves a sticky consistency and appears less moist. Next, mix in the cornstarch. If you’ve used a food processor for the previous step, transfer the mixture to a mixing bowl and knead by hand. Once well mixed, shape the mixture into bite-sized pork meatballs.

In a food processor, blend both raw glutinous and jasmine rice together until they reach a very fine texture.

Set a pot on the stove over low to medium heat and warm the water until it simmers gently.

Carefully add the pork meatballs to the simmering water. Cook them until they rise to the surface, indicating they’re done. Be careful to avoid overcooking.

When the meatballs are fully cooked, remove them with a slotted spoon or colander. Reserve the cooking water in the pot, as it will serve as the base for the porridge.

In the reserved water, stir in the ground rice mixture with salt and a bouillon cube. Stir well to prevent any clumps. Allow the porridge to simmer for 15 minutes, stirring occasionally. As the mixture thickens towards the end of cooking, reduce heat to low and stir continuously to avoid burning. Once ready, ladle the porridge into bowls and finish with your favorite toppings. Enjoy!