pork porridge with preserved egg

How to Make Savory Century Egg and Pork Congee

Century egg and pork congee, a comforting Cantonese classic, is beloved for its creamy texture and umami-rich flavor. Here’s a simple guide to making it at home.

Ingredients: ½ cup rice (soaked for 30 minutes), 100g lean pork (sliced), 1 century egg (peeled and diced), 1 liter water or broth, 1 tbsp ginger (minced), 1 scallion (chopped), salt, and white pepper to taste. Optional: a dash of sesame oil.

Steps:

1. Cook the congee: Rinse soaked rice, then combine with water/broth and ginger in a pot. Bring to a boil, then simmer on low for 45–60 minutes, stirring occasionally, until thick and creamy.

2. Prepare the pork: Marinate pork slices with a pinch of salt and white pepper for 10 minutes. Add to the congee in the last 15 minutes of cooking, stirring until no longer pink.

3. Add century egg: Dice the century egg and mix it into the congee. Cook for 2–3 more minutes to heat through.

4. Season and serve: Season with salt, white pepper, and sesame oil. Garnish with chopped scallions.

Tips: For extra richness, use bone broth. Adjust water ratio for preferred thickness—more for soupy, less for thick congee. Enjoy this hearty dish warm for breakfast or dinner!