Photograph of the finished Congee with pork and century egg

China · Cháo thịt heo trứng bách thảo

Congee with pork and century egg

2 hr Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Century eggs Century eggs 8
  • Photograph of Pork shoulder Pork shoulder 1.8 lb
  • Photograph of Coarse salt Coarse salt 2.8 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 2.8 oz
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Bread Bread 5.6 oz

Method

  1. 1 Rub coarse salt onto the pork shoulder and refrigerate for 12 hours; this salted meat gives the porridge its distinctive flavor.
  2. 2 Rinse the meat to remove the salt, then boil it for 40 minutes and shred it, reserving the broth.
  3. 3 Cook the rice, which has been mixed with oil, meat broth, and crumbled tofu skin for 60 minutes.
  4. 4 Add a diced century egg to the porridge during the last 15 minutes to allow it to dissolve slightly.
  5. 5 Add the shredded meat to the pot and season with white pepper and sesame oil.
  6. 6 Scoop into a bowl, place the remaining century egg on top, then sprinkle with shredded ginger, green onions, and crispy breadcrumbs.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: cook the porridge under high pressure for 18 minutes, then release the pressure naturally and rinse with hot boiling water.

Start cooking