Century Egg Congee with Pork
Deliciously warm and comforting century egg congee with pork ready in 30 minutes and just 5 steps!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup short grain white rice
- 2 slice ginger
- 8 cup water
- half pork tenderloin (about ½lb )
- 2 tbsp soy sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tsp rice cooking wine (mijiu)
- ½ tsp corn starch
- 1 clove garlic
- 2-3 century eggs
- ½ cup finely chopped celery
- salt
- chopped scallion (optional)
- sesame oil (optional)
Instructions
- 1
Rinse the rice, store it in a freezer bag and freeze for 40 minutes or until it's frozen. You can do this ahead of time (even weeks ahead) and use it whenever you are ready to cook.
- 2
Add the frozen rice, ginger slices and water into a pot (I use my 4qt Staub Dutch oven) and bring it to a boil before turning the heat down to maintain a gentle boil and cook until the congee is thick and smooth, about 15 minutes.
- 3
Meanwhile, slice the pork tenderloin, mix it with soy sauce, sugar, white pepper, rice cooking wine, corn starch, garlic and set it aside.
- 4
Peal and cut each century egg to 4 pieces.
- 5
When the congee is done, add in pork slices, stir and cook until it turns white before adding century egg and chopped celery.
- 6
Season the congee with salt to taste and serve warm with optional topping.