Pork and century egg congee is one of the most classic Chinese comfort foods. It’s a simple rice porridge that’s made delicious with savory bits of century egg and lean (but tender) pork, and it’s the dish that comforted me the most whenever I got sick as a kid.
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Pork and Century Egg Congee
One of the most classic comfort dishes in our Chinese culture, this pork and century congee is what I grew up eating regularly. The savory bits of century egg are my favorite, and it's the perfect introductory dish for anyone who hasn't tried them before!
Ingredients
- 4 oz pork butt or shoulder
- 2 cups cooked rice
- 5 1/2 cups water more to preference
- 1 knob of ginger sliced into very thin strips
- 2 tsp chicken bouillon
- salt to taste
- white pepper to taste
Marinade:
- 1 tbsp water
- 1/2 tbsp Shaoxing wine
- 1/4 tsp salt
- 1/8 tsp sugar
- dashes of white pepper
- 1 tsp cornstarch
- 1/2 tbsp neutral oil
Toppings:
- Century egg
- Chinese fried donut optional but recommended
- Scallions
- Ginger
- Soy sauce
- Chili oil
Instructions
Prepare the congee
- To a large pot, add the cooked rice, water, sliced ginger, and chicken bouillon powder. Mix and bring to a boil.2 cups cooked rice, 5 1/2 cups water, 1 knob of ginger, 2 tsp chicken bouillon
- Once it starts boiling, reduce the heat to a simmer and cover the pot with a lid. Check periodically as it can bubble over — just reduce the heat as necessary.
- Let simmer for 30 minutes while you prepare the other ingredients.
Marinade the pork
- Slice the pork into thin strips, making sure to slice against the grain for the most tender bite. (The grain is the direction the muscle fibers are running – make sure to slice perpendicular to them)4 oz pork butt or shoulder
- Add it to a bowl with all of the marinade ingredients, except for the neutral oil. Mix it until the cornstarch dissolves. Add the neutral oil, and mix again. Set aside to let marinade.1/2 tbsp Shaoxing wine, 1/4 tsp salt, 1/8 tsp sugar, dashes of white pepper, 1 tsp cornstarch, 1/2 tbsp neutral oil, 1 tbsp water
Prepare the other ingredients and finish making the congee
- Peel the century egg, then dice into small chunks.Century egg
- After the congee has simmered for at least 30 minutes, remove the lid, and give it a stir.
- Use a whisk to break up the grains of rice (this is a tip I learned from Made with Lau) — this will break down the starch faster and give it a better texture. Be careful to not scratch the bottom of the pot with it!
- Add the diced century egg and marinated pork. Make sure to separate both the diced egg and the pork strips before adding them in so they don’t clump together.
- Stir and then bring the congee to a gentle boil for another 4-5 minutes. If you prefer a runnier texture, add more water.
- Add salt and white pepper to taste. Assemble your bowl with the rest of your preferred toppings and enjoy!salt to taste, white pepper to taste, Chinese fried donut, Scallions, Ginger, Soy sauce, Chili oil
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