Pork and Century Egg Congee
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
Converted for display; the recipe amounts stay equivalent.
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
Store leftover congee in an airtight container in the refrigerator.
Reheat on the stovetop over low heat, adding a splash of water or broth to loosen it to your desired consistency.
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