Century Egg Congee with Pork
Coming together in just over an hour, this easy, comforting congee recipe is served with century eggs and marinated pork.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup jasmine rice
- ¼ lb pork shoulder (cut into thin 1 inch long pieces)
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 2 cans chicken broth (low sodium, 14.5 oz each)
- 3 cups water
- 2 thousand year old eggs
- 1 tbsp ginger (julienned)
- ½ tsp white pepper
- 1 tsp salt
- 2 tbsp cilantro
- 2 tbsp green onions
Instructions
- 1
First, prep your rice. Rinse rice until the water runs clear (3-4 times).
- 2
Combine ¼ pound of pork shoulder, 1 tsp soy sauce, and 1 tsp sesame oil in a bowl. Mix and marinate for 15 minutes.
- 3
Heat 2 tsp of vegetable oil (or olive oil) over medium high heat in a large soup pot. Cook pork for 2-3 minutes until seared on both sides. Set aside.
- 4
In the same pot, add the rice. Saute for 1-2 minutes until the rice is light brown.
- 5
Add 2 cans of chicken broth and 3 cups of water to the pot. Bring to a simmer and cook for 1 hour.
- 6
While the congee is cooking, prep your other ingredients. Cut 2 thousand year old eggs, 1 tbsp ginger, 2 tbsp of cilantro, and 2 tbsp of green onion. Set aside in the fridge.
- 7
When there are 5 minutes left in the cook time, add the marinated pork shoulder, ginger, ½ tsp of white pepper, and 1 tsp of salt to the pot. Mix and finish cooking.
- 8
Once done cooking, taste the congee for seasoning. If it tastes bland, add more salt.
- 9
Ladle the congee into bowls. Top with cilantro and green onions and serve! Optional: Drizzle some chili oil on top for extra flavor.