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.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 pcsginger, sliced
- 3 pcscentury egg, peeled and diced
- 0.5 tspsalt
- 0.25 tspwhite pepper
garnish
- 2 pcsscallion, chopped
- 1 tspsesame oil
Equipment
ladle · large pot · knife · cutting board · forks
The method
Step by step
- 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.
About 10 min
Cook’s note: 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.
About 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.
About 1 hr 30 min
Cook’s note: 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.
About 5 min
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
About 2 min
- 6
Cook for another 5 minutes to allow the flavors to meld.
About 5 min
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
About 1 min
Keep it good
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.
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