Chinese Pork Congee with Preserved Century Eggs

Chinese

Chinese Pork Congee with Preserved Century Eggs

Chinese Congee is a warm and comforting rice porridge. Preserved century eggs and pork, make this pork congee recipe a flavorful, savory dish with hints of salt from the century eggs. 

Ingredients

For The Pork

100 grams lean pork (I used pork tenderloin, but you can also use ground pork)

1/2 Tbsp light soy sauce

1 tsp sesame oil

For The Congee

1 C cooked white rice

1 Tbsp grated garlic

1 Tbsp grated ginger

8-10 C water or chicken broth (more if you prefer thinner consistency, less if you like it thicker)

1 preserved century egg *, peeled and rinsed (cut up into small pieces)

1/2 tsp sea salt

1/4 tsp ground white pepper

Toppings

1 preserved century egg *, peeled and rinsed (cut into slivers)

2 green onions , chopped

cilantro , chopped

1 Tbsp sesame oil

fried onion

pork floss *

2 pieces yu tiao * (fried Chinese donut), sliced

Instructions

Prepare The Pork

Marinate the lean pork with soy sauce and sesame oil. Set aside.

For The Congee

In a large pot, add the cooked rice, grated garlic and ginger. Cover with water/chicken broth. Bring the mixture to a boil and then reduce to a simmer.

Cook the congee for about 1.5 hours, stirring intermittently, until the rice grains have broken down. Add more liquid if the consistency is too thick.

About halfway through the cooking time (about 45 minutes in), add in the lean pork and 1 of the cut-up century eggs, and continue to cook. Again, check the consistency of the congee -- add more liquid if it's too thick.

When the congee is almost done, remove the pork and shred it thinly. Add the shredded pork back into the congee.

Season with salt and white pepper to taste.

Remove the congee from heat and ladle into bowls.

Top with garnishes such as additional century egg, green onions, cilantro, sesame oil, fried onion, and pork floss.

Serve immediately with freshly fried yu tiao.