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.
Ett originalrecept av Forkin
- Total tid
- 1 tim 50 min
- Portioner
- 4
- Svårighetsgrad
- Medel
Allergeninformation: kan innehålla ägg och sesam. Kontrollera alltid ingrediensförpackningen om du har en allergi.
Förberedelser
Ingredienser
Ingredienser
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 stginger, sliced
- 3 stcentury egg, peeled and diced
- 0,5 tsksalt
- 0,25 tskwhite pepper
garnish
- 2 stscallion, chopped
- 1 tsksesame oil
Utrustning
ladle · large pot · knife · cutting board · forks
Gör så här
Steg för steg
- 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.
Cirka 10 min
Kockens tips: 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.
Cirka 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.
Cirka 1 tim 30 min
Kockens tips: 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.
Cirka 5 min
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
Cirka 2 min
- 6
Cook for another 5 minutes to allow the flavors to meld.
Cirka 5 min
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
Cirka 1 min
Håll det gott
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.