Silky Century Egg & Pork Congee
A velvety, slow-simmered rice porridge studded with rich, jammy century egg and tender shreds of seasoned pork. This is the ultimate Chinese comfort bowl — warming, nourishing, and deeply savory with a whisper of white pepper and bright scallion garnish.
Ingredients
- 1 cup long-grain jasmine rice
- 8 cups chicken stock or water
- 2 century eggs, peeled and diced
- 4 oz lean pork loin, thinly sliced
+ 9 more ingredients
Instructions
Rinse the rice under cold water until the water runs clear, then drain well.
Toss the sliced pork with soy sauce and sesame oil and set aside to marinate while the rice cooks.
In a large heavy-bottomed pot, bring the chicken stock to a rolling boil over high heat.
Add the rinsed rice and half the julienned ginger, stir once, then reduce heat to a gentle simmer.
Cook uncovered for 60 to 75 minutes, stirring every 10 minutes to prevent sticking, until the rice has completely broken down into a thick, creamy porridge.
Add the marinated pork slices and stir gently, cooking for another 5 minutes until the pork is just cooked through.
Fold in the diced century egg and remaining ginger, then season with white pepper and salt.
Ladle into deep bowls and garnish generously with scallions, crispy shallots, and cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI