Century egg and pork congee is a classic Chinese savory congee that can be eaten for breakfast, lunch, or dinner! The congee is cooked to the perfect thickness with pieces of century egg and marinated pork so that every spoonful is packed with umami.
Prepare and soak the rice:Wash and rinse the rice 2 to 3 times, until the water is mostly clear. On the last rinse, drain most of the water, leaving enough to cover the rice. Add a teaspoon of oil and mix. Set aside and let the rice soak for about 30 minutes or overnight.
Marinade the pork:In a bowl, add the sliced pork, ginger, water, rice wine, salt, and a generous dash of white pepper. Mix until the liquids are absorbed by the pork. Add the cornstarch and mix until well combined. Finish with 1 teaspoon of oil and mix well.
Make the congee:Add the 4 cups of water to a claypot or stainless steel pot and bring it to a boil. Add the soaked rice (water and all) and give it a stir. Cover the pot and bring to a boil.
When the water returns to a boil, reduce the heat to medium low or low, to keep the water at a simmer. Give the rice a stir and cover the pot. Let the congee cook for 23 to 25 minutes.*As the congee thickens, it may overflow, especially when the lid is on the pot. So if needed, crack the lid open or remove the lid and keep an eye on the pot.*
After 23 to 25 minutes, the congee will look visibly thicker. Give the congee a thorough stir, especially at the bottom of the pot. Then, add the chopped century eggs. With the pot uncovered, cook the congee for 3 minutes, stirring frequently.
Add the marinaded pork to the congee and stir quickly to separate the pork slices. Let the congee cook for another 3 minutes, stirring frequently.*When adding the pork, make sure to stir quickly and vigorously. This will not only separate the pork slices, it will also help break up the rice to make the congee thicker.*
Finish by stirring in some green onions, and if needed, season the congee with a pinch of salt if you prefer the congee more seasoned. Then, garnish with century egg wedges and more green onions.*Be careful when tasting the congee! It will be super hot! *
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Meat - This congee can technically be made with any lean meat, but most traditionally and popular choice is pork. We recommend, pork chops, pork loin, or even pork shoulder/pork butt. If you don't like pork, you can also use chicken breast or thigh.
Rice to water ratio - It's up to your personal preference whether to make the congee thick or loose. We prefer a ratio of 1:8 but you can adjust as needed. The usual range is from 1:6 all the way to 1:13.