Photos: Porridge and Puffs at Field Trip in Hollywood

At Chef Minh Phan’s pop-up Porridge and Puffs, porridge bowls are the focus. Pictured here, diver scallop porridge with kokuho heirloom rice, prickly ash-makrut butter and herbs. (Brian van der Brug / Los Angeles Times)

Dec. 11, 2014 4:53 PM PT

At Porridge and Puffs, the semi-elegant restaurant that takes over the lunch counter Field Trip a few nights a week, the porridge is prepared with the obsessive care.

The pork! pork! pork! porridge consists of black rice, ham hock stock, ham, loin roulade wish shiso and mushroom, turmeric pickled onions, crispy shallots and herbs. (Brian van der Brug / Los Angeles Times)

“Puffs,” stretchy rice-flour beignets, can be dipped into the porridge. (Brian van der Brug / Los Angeles Times)

Porridge can either be served in big bowls or in flights of three. Here, from left, a flight of short ribs, pork! pork! pork!, and diver scallops in XO sauce. (Brian van der Brug / Los Angeles Times)

In the mornings, Minh Phan also runs Field Trip, a brunch destination at the Hollywood Farmers Market. (Brian van der Brug / Los Angeles Times)

In addition to porridge, vegetables are also the focus at Porridge and Puffs, with dishes made from ingredients via the Hollywood farmers market. Here, eggplant and black bean sauce. (Brian van der Brug / Los Angeles Times)

Mom and Dad dig in at Porridge and Puffs. (Brian van der Brug / Los Angeles Times)

Persimmons and pomegranates are part of the “plants” section of the Porridge and Puffs menu. The other sections are porridge, puffs and libations. (Brian van der Brug / Los Angeles Times)

Pickled beets, golden and chioggia. (Brian van der Brug / Los Angeles Times)

Autumn velvet and winter melon is one of the seasonal porridges. It includes velvet cream of roasted kabocha, blue hubbard, butternut squash, winter melon, mochis and herbs. (Brian van der Brug / Los Angeles Times)

The short rib porridge includes kokuho heirloom rice, braised beef short ribs, lacto-fermented mustard greens, pickled egg, pickled pears and herbs. (Brian van der Brug / Los Angeles Times)

Spicy dandelions and lambsquarters. (Brian van der Brug / Los Angeles Times)

Brown butter mochi and miso caramel is one variety of the puffs at the new pop-up. (Brian van der Brug / Los Angeles Times)