Century Egg and Lean Pork Congee 皮蛋瘦肉粥

A quintessential Hong Kong comfort food, this congee features silky smooth rice porridge simmered with tender lean pork and distinctively creamy century egg, topped with crispy fried shallots and fresh scallions. It's a warm, savoury bowl that brings back memories of bustling Hong Kong mornings and late-night cravings from local Cha Chaan Tengs.

Nutrition (per serving)

Ingredients

• 1 cup (200g) white rice, short or medium grain
• 12-14 cups (3-3.5 liters) water
• 200g lean pork loin or tenderloin, thinly sliced or minced
• 3 century eggs (皮蛋), peeled and diced
• 1 tbsp shredded ginger
• 1 tsp salt (for pork marinade)
• 1/2 tsp white pepper (for pork marinade)
• 1 tbsp cornstarch
• 1 tsp sesame oil (for pork marinade)
• 1 tbsp light soy sauce
• 1-2 tsp salt (for congee, to taste)
• White pepper, to taste (for congee)
• 1/4 tsp MSG (optional, for authentic taste)
• 2 tbsp chopped scallions, for garnish
• 1 tbsp fried shallots (optional, for garnish)
• 1 tsp sesame oil, for drizzling (optional)

Steps

1. Rinse the rice thoroughly and soak in water for at least 30 minutes, or preferably overnight. Drain well.
2. Prepare the pork: If using pork slices, chop them into small pieces. In a bowl, marinate the pork with salt, white pepper, cornstarch, sesame oil, light soy sauce, and shredded ginger. Mix well and set aside for 15 minutes.
3. In a large pot, bring water to a rolling boil. Add the drained rice. Bring back to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally to prevent sticking. The rice should break down and become a creamy porridge.
4. While the congee is simmering, peel and dice the century eggs. You can cut them into wedges or smaller dices, depending on preference.
5. After 60 minutes, add the marinated pork and diced century eggs to the congee. Stir gently to separate the pork. Continue to simmer for another 15-20 minutes, or until the pork is cooked through and the congee reaches your desired consistency.
6. Season the congee with salt and white pepper to taste. Add MSG if desired for an authentic Cha Chaan Teng flavour. Stir well.
7. Ladle the hot congee into serving bowls. Garnish generously with chopped scallions and fried shallots (if using). Drizzle with a little extra sesame oil for aroma, if desired. Serve immediately.

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