Century Egg and Pork Congee is a classic home-style porridge. The rice is soft and blooming, the century eggs are bouncy, and the pork is tender and savory. The century eggs are added in two stages—half melts into the congee base, and half retains a bouncy texture. The pork is blanched before adding to the congee for a smoother finish. Garnished with scallion and white pepper, it’s savory and comforting—perfect with fried dough sticks or as breakfast or dinner.
🌴 Ingredients:
· 1 cup rice (short-grain or jasmine rice for a softer texture)
· 2 century eggs (lead-free, cut into small pieces)
· 150g lean pork (tenderloin or front leg, cut into thin shreds or slices)
🌴 Aromatics:
· 1 large piece of ginger (shredded)
· 1 section of scallion (cut into sections)
· 1 stalk scallion (chopped, for garnish)
· Cilantro, to taste (cut into sections, optional)
🌴 Seasonings:
· 1 tbsp light soy sauce (for marinating)
· 1 tbsp cooking wine (for marinating)
· 1 tsp cornstarch (for marinating, locks in moisture)
· 1 tsp cooking oil (for marinating, prevents sticking)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Rice
Rinse the rice and mix with a little cooking oil and salt. Let it sit for 10 minutes. ⚠️ Note: This makes the congee smoother and helps the grains bloom. - Marinate the Pork
Slice the pork thinly against the grain. Add the light soy sauce, cooking wine, cornstarch, and 1 tsp of cooking oil. Mix well and marinate for 15 minutes. ⚠️ Note: The cornstarch and oil lock in moisture, keeping the pork tender. - Blanch the Pork
Bring a pot of water to a boil. Add the marinated pork one by one, blanch until it changes color, then remove immediately. ⚠️ Note: Blanching the pork before adding it to the congee keeps the congee clean and prevents it from becoming cloudy. - Cook the Congee Base
Pour plenty of water into a clay pot. Bring to a boil, add the marinated rice and half of the century egg pieces, along with the ginger shreds and scallion sections. Drizzle in a few drops of cooking oil. Bring to a boil, then reduce to low heat. Stir occasionally to prevent sticking. Simmer for about 30 minutes until the rice blooms and the congee thickens. ⚠️ Note: Add enough water at once; don’t add more midway. Stirring constantly keeps the congee smooth and prevents sticking. Adding half the century eggs first infuses the congee with their flavor. - Add the Pork
Once the congee base is ready, add the blanched pork and simmer for another 2-3 minutes. ⚠️ Note: The pork is already partially cooked; 2-3 minutes is enough, or it will become tough. - Add the Remaining Century Eggs
Add the remaining century egg pieces and simmer over low heat for 5 minutes to keep their bouncy texture. ⚠️ Note: Adding the century eggs in two stages gives you both flavor infusion and texture. - Season and Serve
Add salt to taste and a pinch of white pepper. Turn off the heat, sprinkle with scallion and cilantro, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the congee smooth.
💡 More Delicious Recipes:
If you enjoy this comforting and savory congee, you should also try my [Sliced Fish Congee] for another silky and satisfying bowl.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Mix the rice with a little oil and salt for a smoother congee. A few drops of oil help the grains bloom. Stir constantly while cooking to prevent sticking. Add enough water at once. Blanch the pork before adding it to the congee for a cleaner, smoother base. Add the century eggs in two stages—half for flavor, half for texture. Add salt at the very end for the best consistency.
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