Ingredients.

• 250 grams of rice.
• 2 lbs of pork marrow bone.
• 500 grams of pig heart (cut into 2 parts).
• 1 large onion.
• 1 ginger (cut into very fine julienne).
• Green onion (chopped), coriander (chopped), laska leaves (chopped), chilli (optional).
• Vegetable oil, salt, sugar, fish sauce and black pepper.

Instructions.

• Combine some water with rice and bring to a boil over medium low heat for about 10 minutes until the water turn white. Turn off the heat, drain well the rice and set aside.
• Bake the onion until fragrant.
• Bring to cup of water, bring to a boil over high heat. When the water is boiling, add the pork marrow bone for about 2 minutes just clean it. Drain and rinse until water is clear.
• In the large saucepan, add the marrow bone, cool water and simmer for about 1 hour. Then add the onion, continue to simmer for about 30 minutes, add the pork heart, simmer for at least 30 minutes until the pork heart is cooked. Take the pork heart out. Set aside to cool down at the room temperature.
• Continue to add the rice into a large saucepan. Simmer for about 45 minutes until the rice expands (ready to use). Add salt, sugar, fish sauce (optional) to taste.
• Meanwhile, cut the cooked pig heart into thin slices.
• Put the congee into a bowl, arrange the pig heart, ginger on top, sprinkle green onion, coriander, laska leaves.
• To eat, mix well and serve hot with black pepper, chilli (optional), a little of fresh lime juice.

And done, hope you enjoy!