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 servings
Cuisine: chinese
Ingredients: 200 g jasmine rice rinsed well; 2,000 ml water; 250 g pork loin very thinly sliced; 1 tbsp light soy sauce; 1 tsp cornstarch; 0.25 tsp ground white pepper; 1 tsp sesame oil; 1 pcs century egg peeled and roughly chopped; 15 g ginger peeled and finely julienned; 1 tsp salt or to taste; 1 pcs century egg peeled and cut into wedges; 30 g scallion thinly sliced; 100 g youtiao cut into 2cm pieces (optional)

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.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gjasmine rice, rinsed well
2,000 mlwater
1 tspsalt, or to taste

pork_marinade

250 gpork loin, very thinly sliced
1 tbsplight soy sauce
1 tspcornstarch
0.25 tspground white pepper
1 tspsesame oil

congee

1 pcscentury egg, peeled and roughly chopped
15 gginger, peeled and finely julienned

garnish

1 pcscentury egg, peeled and cut into wedges
30 gscallion, thinly sliced
100 gyoutiao, cut into 2cm pieces(optional)

Equipment

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

The method

Step by step

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.
About 5 min
Cook’s 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.
About 1 min
3
Bring the pot to a rolling boil over high heat, stirring once or twice.
About 10 min
4
Reduce the heat to low, cover with the lid slightly ajar, and let it simmer for about 60 minutes.
About 1 hr
Cook’s 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.
About 2 min
Cook’s 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.
About 1 min
8
Continue to simmer for another 5-10 minutes to allow the flavors to meld together.
About 5 min
9
Stir in the salt, taste, and adjust seasoning if necessary.
About 1 min
10
Ladle the hot congee into individual serving bowls.
About 1 min
11
Top with the century egg wedges, sliced scallions, and optional youtiao pieces before serving.
About 1 min
Cook’s note: A final drizzle of sesame oil or soy sauce can also be a nice touch.

Keep it good

Storage

Store leftover congee in an airtight container in the refrigerator.

Reheating

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