BreakfastBrunchMain Course

Pork and Century Egg Congee

Name: Pork and Century Egg Congee
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 portioner
Cuisine: chinese
Ingredients: 200 g jasmine rice rinsed well; 2.000 ml water; 250 g pork loin very thinly sliced; 1 spsk. light soy sauce; 1 tsk. cornstarch; 0,25 tsk. ground white pepper; 1 tsk. sesame oil; 1 stk. century egg peeled and roughly chopped; 15 g ginger peeled and finely julienned; 1 tsk. salt or to taste; 1 stk. century egg peeled and cut into wedges; 30 g scallion thinly sliced; 100 g youtiao cut into 2cm pieces (valgfrit)

A classic Cantonese rice porridge that is both savory and deeply comforting. This version features tender marinated pork and the unique, umami-rich flavor of preserved century eggs, all brought together with fresh ginger and scallions.

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde æg, gluten, sesam og soja. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

200 gjasmine rice, rinsed well
2.000 mlwater
1 tsk.salt, or to taste

pork_marinade

250 gpork loin, very thinly sliced
1 spsk.light soy sauce
1 tsk.cornstarch
0,25 tsk.ground white pepper
1 tsk.sesame oil

congee

1 stk.century egg, peeled and roughly chopped
15 gginger, peeled and finely julienned

garnish

1 stk.century egg, peeled and cut into wedges
30 gscallion, thinly sliced
100 gyoutiao, cut into 2cm pieces(valgfrit)

Udstyr

ladle · large pot · cutting board · knife · small bowl

Fremgangsmåde

Trin for trin

1
In a small bowl, combine the sliced pork with light soy sauce, cornstarch, ground white pepper, and sesame oil. Mix thoroughly and set aside to marinate.
Ca. 5 min.
Kokkens note: Slicing the pork when it's partially frozen can help you get thinner, more uniform slices.
2
Place the rinsed rice and water in a large, heavy-bottomed pot or Dutch oven.
Ca. 1 min.
3
Bring the pot to a rolling boil over high heat, stirring once or twice.
Ca. 10 min.
4
Reduce the heat to low, cover with the lid slightly ajar, and let it simmer for about 60 minutes.
Ca. 1 t.
Kokkens note: Stir the congee every 15 minutes, scraping the bottom of the pot to prevent the rice from sticking and burning.
5
While the congee simmers, prepare the century eggs, ginger, and scallions for the congee and for garnish as specified.
6
After an hour, the rice grains should be broken down and the congee should be thick. Increase heat to medium-low and add the marinated pork, stirring to separate the slices.
Ca. 2 min.
Kokkens note: The congee should be at a gentle simmer when you add the pork to cook it quickly and keep it tender.
7
Once the pork is no longer pink, stir in the chopped century egg and the julienned ginger.
Ca. 1 min.
8
Continue to simmer for another 5-10 minutes to allow the flavors to meld together.
Ca. 5 min.
9
Stir in the salt, taste, and adjust seasoning if necessary.
Ca. 1 min.
10
Ladle the hot congee into individual serving bowls.
Ca. 1 min.
11
Top with the century egg wedges, sliced scallions, and optional youtiao pieces before serving.
Ca. 1 min.
Kokkens note: A final drizzle of sesame oil or soy sauce can also be a nice touch.

Bevar den gode smag

Opbevaring

Store leftover congee in an airtight container in the refrigerator.

Genopvarmning

Reheat on the stovetop over low heat, adding a splash of water or broth to loosen it to your desired consistency.