Century Egg and Lean Pork Congee

皮蛋瘦肉粥

Century Egg and Lean Pork Congee — CantoneseGuangzhou home cooking.

Ingredients

• short-grain white rice
• lean pork loin, finely minced
• century egg (pidan), peeled and cubed
• fresh ginger, finely grated
• light soy sauce
• white pepper, freshly ground

Instructions

1. Rinse rice thoroughly under cold water until runoff is clear. Soak in 600 ml (2.5 cups) cold water for 30 minutes.
2. Marinate minced pork with light soy sauce, white pepper, and 1 tsp grated ginger for 15 minutes.
3. Bring soaked rice and soaking water to a boil in a heavy-bottomed pot. Reduce heat to medium-low and simmer uncovered, stirring gently every 5 minutes to prevent sticking.
4. After 20 minutes, stir in marinated pork and remaining ginger. Simmer 10 more minutes until rice grains fully disintegrate and porridge thickens slightly.
5. Gently fold in cubed century eggs. Cook 2–3 more minutes—do not boil vigorously, or eggs will turn rubbery. (Porridge is creamy with visible flecks of golden yolk and tender pork shreds)