Century Eggs and Pork Porridge, an Easy Instant Pot Recipe
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5
6 reviews
Excellent
Century Eggs and Pork Porridge, an Easy Instant Pot Recipe
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Century eggs and pork porridge (皮蛋瘦肉粥) tastes rich and savory from the pork and century eggs (also known as preserved duck eggs). You can use lean pork or pork neckbones (see prep instruction in the notes). I've also included stovetop instructions in the recipe notes.
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Ingredients
- 8 ounces pork lean, trim fat*
- 1 teaspoon salt more to taste
- 1.5 cups white rice or 2 scoops of a standard rice measuring cup, medium-grain
- 2 quarts water more if needed
- ½ ginger coarse chop or julienne, one inch piece
- 4 century eggs preserved duck eggs, reserve some for topping
Optional toppings
- 1/2 cup scallions chopped
- 1/2 cup cilantro chopped
- 1/4 head iceberg lettuce chop across into 2 x 1/4 inch pieces
- furikake sprinkles
- fried onions aka french onions
Notes
- If using pork neckbones: rinse the neckbones and soak and soak in a bowl of warm water for 10 minutes. Rinse again and sprinkle with salt and set aside for 20 minutes, up to overnight in a refrigerator.
- If cooking via stovetop, you will need a 5 quart or larger stockpot and combine all of the ingredients (except for the preserved duck eggs) and bring to a boil. When the pot boils, lower the temperature to low so that the porridge continues to simmer gently and stir every 10-15 minutes so that the rice doesn’t stick to the pot. Adjust the temperature so that it is continuously simmering with the lid slightly ajar but lower the temperature if it seems that the porridge might bubble over. After about 2 hours of simmering, add the chopped preserved duck eggs and cook for 5 minutes until heated through.
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Overall Rating
5
6 reviews
Excellent
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