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 porties
Cuisine: chinese
Ingredients: 200 g jasmine rice rinsed well; 2.000 ml water; 250 g pork loin very thinly sliced; 1 el light soy sauce; 1 tl cornstarch; 0,25 tl ground white pepper; 1 tl sesame oil; 1 st century egg peeled and roughly chopped; 15 g ginger peeled and finely julienned; 1 tl salt or to taste; 1 st century egg peeled and cut into wedges; 30 g scallion thinly sliced; 100 g youtiao cut into 2cm pieces (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 30 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren, gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

200 gjasmine rice, rinsed well
2.000 mlwater
1 tlsalt, or to taste

pork_marinade

250 gpork loin, very thinly sliced
1 ellight soy sauce
1 tlcornstarch
0,25 tlground white pepper
1 tlsesame oil

congee

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

garnish

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

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover congee in an airtight container in the refrigerator.

Opwarmen

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