Congee with pork and century egg

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.