Century Egg Congee with Pork
Deliciously warm and comforting century egg congee with pork ready in 30 minutes and just 5 steps!
Servings: 6 servings
- 1 cup short grain white rice
- 2 slice ginger
- 8 cup water
- half pork tenderloin about ½lb
- 2 tbsp soy sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 1 tsp rice cooking wine (mijiu)
- ½ tsp corn starch
- 1 clove garlic
- 2-3 century eggs
- ½ cup finely chopped celery
- chopped scallion optional
- sesame oil optional
Making the Congee
Add the frozen rice, ginger slices and water into a pot (I use my 4qt Staub Dutch oven) and bring it to a boil before turning the heat down to maintain a gentle boil and cook until the congee is thick and smooth, about 15 minutes.
Meanwhile, slice the pork tenderloin, mix it with soy sauce, sugar, white pepper, rice cooking wine, corn starch, garlic and set it aside.
Peal and cut each century egg to 4 pieces.
When the congee is done, add in pork slices, stir and cook until it turns white before adding century egg and chopped celery.
Season the congee with salt to taste and serve warm with optional topping.
- Freezing the rice makes the rice easier to break and cook through, you can also use unfrozen rice, but the cooking time will double.
- If you want to make it with cooked rice, use 3 cups of cooked white rice and 7 cups of water.
- When cooking the congee, leave a little opening to prevent it from bubbling over. When the congee starts to thicken, stir occasionally to prevent sticking at the bottom.
- If you prefer your congee to be a bit thicker, start with 7 cups of water instead. You can always add more water to adjust the thickness towards the end of cooking.
- Celery is usually not used in century egg congee, but I like the freshness and crunchiness that it adds to this dish.
Calories: 145kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 365mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg