Chinese
Century Egg and Pork Congee
A comforting Cantonese rice porridge simmered until silky, with tender marinated pork and the deep, mellow flavor of century egg. Ginger, scallion, white pepper, and a little sesame oil finish the bowl in the traditional style.
Watch it madeMade With Lau · 13:21
Ingredients
- Jasmine rice or short-grain rice1/2 cup
- Water or light chicken stock6 cups
- Lean pork loin or pork tenderloin150g
- Century eggs2
- Fresh ginger4 thin slices, julienned
- Scallions2, finely sliced
- Shaoxing wine1 tsp
- Light soy sauce1 tsp
- Cornstarch1 tsp
- Neutral oil2 tsp
- Sesame oil1 tsp
- Fine salt3/4 tsp, plus more to taste
- Ground white pepper1/4 tsp
Method
- Rinse the rice until the water runs mostly clear, then drain well.
- Mix the drained rice with 1 tsp neutral oil and 1/4 tsp salt, then let it stand for 15 minutes to help the grains break down smoothly.
- Slice the pork thinly across the grain into bite-size strips.
- Marinate the pork with Shaoxing wine, light soy sauce, cornstarch, 1/4 tsp salt, and 1 tsp neutral oil for 15 minutes.
- Peel the century eggs, rinse briefly, and dice them; set aside about one third for topping.
- Bring the water or light chicken stock to a boil in a heavy pot, then stir in the seasoned rice.
- Return to a boil, then reduce to a gentle simmer and cook uncovered for 45 to 50 minutes, stirring often so the rice does not stick and the congee becomes thick and silky.
- After the first 20 minutes of simmering, add the larger portion of diced century egg and half of the julienned ginger so they melt into the congee.
- When the congee is creamy and the rice grains have mostly broken down, stir in the marinated pork slices and cook for 3 to 5 minutes until just cooked through.
- Season with the remaining 1/4 tsp salt, white pepper, and sesame oil, adjusting to taste.
- Ladle into warm bowls and top with the reserved century egg, remaining ginger, and sliced scallions.
Common questions
Can I substitute the century egg or pork if I can't find them?
For century egg, use salted duck egg or omit and add extra scallions and white pepper. For pork, chicken thigh or lean ground pork work well; keep the pieces small so they cook quickly in the congee.
When should I add the pork so it stays tender?
Add the marinated pork near the end, after the congee is already thick and simmering gently, usually the last 5–8 minutes. Stir to separate the strips and cook just until no longer pink.
Why did my congee turn gluey or too thick?
It usually means the heat was too high or it wasn’t stirred enough. Keep a gentle simmer, stir frequently, and add a splash of hot water or stock if it thickens too fast.
Can I make this ahead, and how do I store leftovers?
Yes. Cool quickly, refrigerate in a covered container up to 3 days. It will thicken, so reheat with water or stock over low heat, stirring until smooth. Add fresh scallions after reheating.
How should I serve it for the best texture and flavor?
Top with the reserved century egg, scallions, a few drops of sesame oil, and white pepper. Serve very hot with extra soy sauce on the side so each bowl can be adjusted individually.