Century Egg and Pork Congee
This comforting congee features tender pork and the unique flavor of century eggs, simmered in a savory rice porridge. It's a classic Chinese breakfast that is both nourishing and easy to digest. Perfect for a chilly morning or a light meal.
Una recepta original de Forkin
- Temps total
- 1 h 50 min
- Racions
- 4
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir ous i sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 uginger, sliced
- 3 ucentury egg, peeled and diced
- 0,5 ctsalt
- 0,25 ctwhite pepper
garnish
- 2 uscallion, chopped
- 1 ctsesame oil
Estris
ladle · large pot · knife · cutting board · forks
Elaboració
Pas a pas
- 1
Combine the rinsed jasmine rice and water in a large pot. Bring to a boil over high heat, then reduce the heat to low.
Uns 10 min
Nota de cuina: Soaking the rice for 30 minutes before cooking can help it break down faster.
- 2
Add the pork shoulder and sliced ginger to the pot. Stir well to combine.
Uns 2 min
- 3
Cover the pot and simmer for 90 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice should break down into a thick porridge.
Uns 1 h 30 min
Nota de cuina: If the congee becomes too thick, add a little more hot water.
- 4
Remove the cooked pork shoulder from the pot and shred it using two forks. Discard the ginger slices.
Uns 5 min
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
Uns 2 min
- 6
Cook for another 5 minutes to allow the flavors to meld.
Uns 5 min
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
Uns 1 min
Conservació
Store leftover congee in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if it's too thick.