Century Egg and Pork Congee (皮蛋瘦肉粥)
Century egg and pork congee is a classic Chinese savory congee that can be eaten for breakfast, lunch, or dinner! The congee is cooked to the perfect thickness with pieces of century egg and marinated pork so that every spoonful is packed with umami.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup medium grain white rice (or short grain)
- 4 cups water
- 2 century egg (peel and roughly chop (optional: slice half an egg into wedges for garnish))
- 1 teaspoon oil (any neutral oil will do)
- 1 stalk green onion (thinly sliced (plus more for garnish))
- Salt (as needed)
- 4 ounces boneless pork chop (cut into thin slices or strips)
- 1 tablespoon ginger (peeled and minced (about an inch knob))
- 1 teaspoon water
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon kosher salt (fine salt is okay too)
- white pepper
- 1 teaspoon cornstarch
- 1 teaspoon oil (any neutral oil is fine)
Instructions
- 1
Prepare and soak the rice:Wash and rinse the rice 2 to 3 times, until the water is mostly clear. On the last rinse, drain most of the water, leaving enough to cover the rice. Add a teaspoon of oil and mix. Set aside and let the rice soak for about 30 minutes or overnight.
- 2
Marinade the pork:In a bowl, add the sliced pork, ginger, water, rice wine, salt, and a generous dash of white pepper. Mix until the liquids are absorbed by the pork. Add the cornstarch and mix until well combined. Finish with 1 teaspoon of oil and mix well.
- 3
Make the congee:Add the 4 cups of water to a claypot or stainless steel pot and bring it to a boil. Add the soaked rice (water and all) and give it a stir. Cover the pot and bring to a boil.
- 4
When the water returns to a boil, reduce the heat to medium low or low, to keep the water at a simmer. Give the rice a stir and cover the pot. Let the congee cook for 23 to 25 minutes.*As the congee thickens, it may overflow, especially when the lid is on the pot. So if needed, crack the lid open or remove the lid and keep an eye on the pot.*
- 5
After 23 to 25 minutes, the congee will look visibly thicker. Give the congee a thorough stir, especially at the bottom of the pot. Then, add the chopped century eggs. With the pot uncovered, cook the congee for 3 minutes, stirring frequently.
- 6
Add the marinaded pork to the congee and stir quickly to separate the pork slices. Let the congee cook for another 3 minutes, stirring frequently.*When adding the pork, make sure to stir quickly and vigorously. This will not only separate the pork slices, it will also help break up the rice to make the congee thicker.*
- 7
Finish by stirring in some green onions, and if needed, season the congee with a pinch of salt if you prefer the congee more seasoned. Then, garnish with century egg wedges and more green onions.*Be careful when tasting the congee! It will be super hot! *