Century Egg and Pork Congee

Name: Century Egg and Pork Congee
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: rice 0.75 cup; water 1200 ml; pork tenderloin 180 g; century eggs 2 ea; ginger 1 tbsp; spring onion 1 pcs; soy sauce 1 tsp; sesame oil 1 tsp

Quick answer

Total time: 65 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Rice simmered low until the grains all but vanish forms a smooth base for cubes of century egg, whose white has set into amber jelly and whose yolk has turned creamy and dark green.

The egg, a duck egg cured for weeks in clay, ash, and salt, brings a dense, faintly sulfurous richness that stands out against the plain porridge.

Ingredients

servings

IngredientAmount

century eggs2 ea

spring onion1 pcs

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Rinse 3/4 cup rice until the water runs mostly clear, then drain it well.

Put it in a heavy pot with 1,200 ml water and bring it to a full boil over high heat, stirring once so the rice does not settle.
2

Once it boils, lower the heat to low and leave the lid half open.

Simmer for 50 to 60 minutes, scraping the bottom every 5 minutes, because thick congee sticks easily before the rice has fully broken down.
3

While the congee cooks, slice 180 g pork tenderloin very thinly against the grain.

Coat it with 1 tsp soy sauce and half the ginger, then let it marinate for 10 minutes so it seasons quickly and cooks without toughening.
4

Peel the 2 century eggs and cut them into 1 cm cubes, then slice the spring onion.

The congee base is ready when almost no separate rice grains remain and it coats the back of a spoon smoothly.
5

Add the remaining ginger, the marinated pork, and the diced century eggs, keeping the heat low.

Stir and simmer for 6 to 8 minutes, just until the pork turns fully opaque with no pink spots and stays tender.
6

Turn off the heat and stir in 1 tsp sesame oil and the sliced spring onion.

Taste, add a little more soy sauce only if needed, then ladle into bowls immediately before the congee thickens further as it cools.