Cook the rice with a ratio of 1 tablespoon rice to 4 tablespoons water for 1 hour, until the porridge is done.

Boil the tomato, peel off the skin, remove the seeds, and finely chop.

Wash the pork, finely chop it, then sauté with a little cooking oil and chopped shallot. Add the tomato and sauté together.

When the porridge is cooked, pour it into a bowl and mix in the pork and tomato mixture. Sprinkle with seaweed flakes before serving.