Century Egg & Pork Congee (Instant Pot)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4
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Calories
315 kcal
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Course
Main Course
Century Egg & Pork Congee (Instant Pot)
Description
This congee recipe begins with marinating lean pork slices in soy sauce and sesame oil for flavor. Jasmine rice is rinsed and combined in an Instant Pot with chicken broth, julienned ginger, salt, and white pepper. Pressure cooked on the porridge setting for 15 minutes, the rice breaks down into a creamy base.
After natural pressure release, the pork is added and sautéed within the pot until cooked through. Preserved century eggs are then incorporated, briefly simmered and removed to be sliced and served atop the congee. The dish can be garnished with toasted sesame oil, crispy fried shallots or onions, fresh herbs, chili oil, pork floss, and crispy Chinese fried dough (yu tiao) to add layers of texture and umami.
This congee balances subtle flavors of tender pork, fragrant ginger, and the unique richness of century eggs, providing a warm, soothing meal often enjoyed for breakfast or light dinners. Leftover congee can be refrigerated and reheated, although no specific notes were given.
Ingredients
Pork:
- 100 g pork thinly sliced, lean
- 2 teaspoon soy sauce light
- 1 teaspoon sesame oil
Rice:
- 1 C jasmine rice rinsed, white, long-grain
- 1" knob ginger thinly julienned, fresh
- 8-10 C chicken broth adjust to your preference: add more water for thinner congee; add less for thicker, or water
- ½ teaspoon salt or to taste, sea salt
- ¼ teaspoon white pepper or to taste
- 2 century egg peeled and rinsed, preserved
Garnishes: (optional)
- 1 tablespoon sesame oil toasted
- 2 ticks yu tiao sliced, fried Chinese long donut
- 2 talks green onions chopped
- 2 tablespoon cilantro chopped, fresh
- Chili oil
- onion fried or shallot
- pork floss
Instructions
Marinate the pork:
- Combine the lean pork slices with soy sauce and sesame oil and give it a stir. Set aside.
Prepare the rice:
- Rinse the rice under cold water until the water runs clear.
Cook the congee:
- To an Instant Pot (pressure cooker), combine the rinsed rice, ginger, 8-10 C of chicken broth or water (adjust to your consistency preference), salt and white pepper.
- Add the lid, set the valve to Seal. Press the PORRIDGE function and set to 15 minutes on HIGH PRESSURE.
- Let the pressure naturally release.
- Hit CANCEL and press the SAUTE function.
- Add the marinated pork to the congee and stir, until the pork is cooked, about 5-6 minutes.
- Add in the preserved century egg and simmer for another 1-2 minutes.
- Turn off the Instant Pot. Remove century egg and cut into slices.
- Ladle congee into serving bowls. Top with century egg, garnishes and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 326mg | 109% |
| Sodium | 558mg | 23% |
| Potassium | 259mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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