Pork and century egg congee, a beloved Chinese comfort food, is renowned for its silky texture and balanced umami flavor. Here’s a classic recipe to recreate this hearty dish at home.
Start by rinsing ½ cup jasmine rice until the water runs clear, then soak it in water for 30 minutes to shorten cooking time. In a pot, combine the rice with 6 cups of water or chicken broth, bring to a boil, then simmer over low heat for 1.5 hours, stirring occasionally, until the rice breaks down into a creamy porridge.
While the congee simmers, prepare the toppings: slice 100g lean pork into thin strips and marinate with 1 tsp soy sauce, ½ tsp sesame oil, and a pinch of white pepper. Peel and chop 1 century egg into small pieces.
In the last 30 minutes of cooking, add the pork to the congee and cook until tender. Stir in the chopped century egg, ¼ cup shredded cooked ham, and 2 tbsp chopped green onions. Season with salt to taste. Serve hot, garnished with extra green onions and a drizzle of sesame oil.
The key to perfection lies in slow cooking to achieve a velvety texture and allowing the flavors of the pork and century egg to meld into the rice. This simple yet satisfying dish is perfect for any meal, warming both body and soul.