Century Egg and Lean Pork Congee
Overview
A comforting bowl of Cantonese style porridge built on slow broken grains delivers a velvety base for the preserved delicacy known as century egg and tender bites of lean pork. In households and congee shops alike, a pot of simmered jasmine rice becomes a soothing meal that highlights the gentle savory aroma of the cured egg and the subtle sweetness of the meat. The combination is satisfying at breakfast, midday, or as a late night pick me up.
Ingredients
- jasmine rice — 1 cup, rinsed
- water — about 8 cups, plus more as needed
- lean pork — 200 g, thinly sliced or finely shredded
- century egg — 2, peeled and diced
- ginger — 6 thin slices, plus matchsticks for garnish
- scallion — 2, thinly sliced
- white pepper — to taste
- salt — to taste
- light soy sauce — 1 to 2 teaspoons
- sesame oil — 1 teaspoon
Preparation
- Optional soak: Cover jasmine rice with cool water for 30 minutes, then drain well. This helps the grains break down faster and yields an extra smooth texture.
- Marinate: Toss lean pork with light soy sauce, a small pinch of salt, a pinch of white pepper, and a few drops of sesame oil. Let stand for 10 minutes.
- Prep aromatics and eggs: Slice ginger and scallion, and dice century egg. Keep half of the diced century egg for garnishing at the end.
Cooking
- Start the pot: Combine drained jasmine rice, 8 cups water, and 3 slices ginger in a heavy pot. Bring to a gentle boil, then reduce to the faintest simmer. Cook, stirring every so often, for 60 to 75 minutes until the grains surrender their structure and the mixture turns creamy. If it thickens too much, add hot water a little at a time to maintain a slow, pourable flow.
- Stir for silkiness: In the latter stage, stir more frequently to keep jasmine rice from settling and to encourage a silky sheen.
- Season and enrich: Slide the lean pork into the gently bubbling porridge in small handfuls, stirring so pieces separate. Cook just until no longer pink, about 2 to 3 minutes. Fold in half of the diced century egg and simmer for another 3 minutes to meld flavors.
- Finish the pot: Season to taste with salt, a light dusting of white pepper, and a splash of light soy sauce. Stir in a small drizzle of sesame oil. Remove the large slices of ginger if you prefer an ultra smooth bowl.
- Garnish and serve: Ladle into warm bowls. Top with the remaining century egg, a shower of scallion, and fine slivers of ginger.
Tips for Success
- Adjusting texture: If the porridge reads thicker than you like, stir in hot water until it barely flows off a spoon; if thinner, simmer a bit longer while stirring.
- Tender protein: Add lean pork near the end so it stays delicate and moist.
- Balanced seasoning: Resist overdoing light soy sauce so the gentle savor of century egg shines; rely on a pinch of salt and a hint of white pepper to fine tune.
- Fragrant finish: A modest drizzle of warmed sesame oil right before serving amplifies aroma without greasiness.
How to Enjoy
Serve piping hot with extra white pepper for gentle warmth, a touch of light soy sauce for savor, and a generous handful of fresh scallion for brightness. Each spoonful should carry a creamy base, a tender piece of lean pork, and a cube of century egg. A few crisp slivers of ginger on top offer a refreshing lift between bites.
Background
Across Chinese culinary traditions, silky rice porridge anchors home kitchens and bustling breakfast stalls alike. In the Cantonese canon, the pairing of jasmine rice porridge with the complex savor of century egg and tender lean pork became a favorite for its balance of creaminess, subtle umami, and comfort. The method is simple and relies on steady heat and patience to coax starch from the grains, while the preserved egg and marinated meat add depth and satisfying texture.
Storage and Reheating
Cool the pot promptly, transfer to containers, and refrigerate. When reheating, warm gently and loosen with a splash of hot water, then refresh the bowl with a pinch of salt, a hint of white pepper, and a handful of chopped scallion. Add fresh pieces of century egg at serving time to keep their texture pleasing.