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Century Egg and Pork Congee

Name: Century Egg and Pork Congee
Total time: 60 min
Yield: Serves 3
Cuisine: China
Ingredients: 1 cup Rice; 1.5L Water; 2 Century Eggs; 150g Pork (strips); 1 piece Ginger (julienned); A pinch Soy Sauce; A pinch Sesame Oil; To taste Salt; To taste Green Onion (sliced)

Rice

⏱ 60 min

👥 Serves 3

Difficulty ⭐

Rice porridge with century egg and shredded pork — a Cantonese breakfast staple.

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📖 The Story Behind This Dish

Century egg and lean pork congee is the signature congee of Cantonese cooking: rice porridge slowly simmered with the distinctive preserved 'century egg' and shredded lean pork. The silky, broken-down rice, the richness of the egg, and the warmth of ginger come together, and in Hong Kong and Guangdong it's a standard breakfast and late-night meal.

🌆 Where it's eaten: At a Hong Kong congee shop, regulars dip fried dough sticks into steaming bowls during the busy morning rush.

🥕 Ingredients (serves 3)

Rice 1 cup
Water 1.5L
Century Eggs 2
Pork (strips) 150g
Ginger (julienned) 1 piece
Soy Sauce A pinch
Sesame Oil A pinch
Salt To taste
Green Onion (sliced) To taste

👩‍🍳 Instructions

Rinse the rice, toss with a little oil and salt, and let stand 30 minutes.
Put the rice and water in a pot, bring to a boil, then simmer on low for about 1 hour until silky.
Peel the century eggs and dice them.
Marinate the pork with a little soy sauce and starch.
Add the egg, pork, and ginger to the congee and simmer 10 more minutes.
Season with salt and finish with green onion and sesame oil.

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