Chinese Century Egg and Pork Congee in Pressure Cooker 皮蛋瘦肉粥
User Reviews
5
Chinese Century Egg and Pork Congee in Pressure Cooker 皮蛋瘦肉粥
Description
Chinese Century Egg and Pork Congee in a pressure cooker combines jasmine rice, pork shank, pork bones, ginger, and century eggs into a smooth and creamy porridge. The pressure cooking develops a deep flavor from the pork bones and tenderizes the rice to a soft, porridge-like consistency. Century eggs, known for their distinct flavor and creamy texture, add complexity to the dish, while the shredded pork seasoned with salt, sesame oil, and white pepper adds savory depth.
The congee is typically gently simmered then naturally released from pressure to preserve its delicate texture. Century eggs are washed and cut into pieces to mix into the congee just before serving, providing contrast to the mild pork and rice base. This dish is frequently shifted to breakfast or light meals when a warming, nourishing dish is desired.
Basic seasoning like salt is adjusted to taste after combining the shredded pork with seasoning. Additional toppings such as sesame oil or condiments like pork floss or pickled vegetables can be added for extra flavor and texture variety.
Ingredients
- ¾ cup (173g) jasmine rice (using standard 250ml measuring cup)
- 6 ½ cups (1625ml) water using standard 250ml measuring cup, cold, running tap, unspecialized source
- 1 pound pork shank
- 1 pound pork bones
- 2 thin slices (8g) ginger
- 3 century eggs (cut into 8 – 10 pieces per egg)
- salt to taste
Pork seasoning
- ½ teaspoon salt
- ¼ teaspoon sesame oil
- A dash ground white pepper
Instructions
- Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork shank and pork bones for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
- Pressure Cook Pork Congee: Place 173g of Jasmine rice, 1lb pork shank, 1lb pork bones, 2 thin slices of ginger, and 6 ½ cups (1625ml) of cold running tap water into the pressure cooker. Close lid and cook at High Pressure for 35 minutes. Turn off the heat and Natural Release for 20 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
- Shred Pork Shank: Remove pork shank and pork bones from the pressure cooker. Shred and season the pork shank (and meat from pork bones) with ½ tsp of salt, ¼ tsp sesame oil, and a dash of ground white pepper. The pork meat should be slightly too salty. Please taste the seasoning and adjust accordingly.
- Thicken Congee: Turn heat to medium (Instant Pot: Press sauté button, Tatung Pressure Cooker: Press Meat/Chicken Button). Add the century eggs and shredded pork shank meat into the pressure cooker. Taste & season with salt and stir until desired consistency.
- Serve: Garnish with green onions and serve!
Notes
- Wash century eggs under cold running water before cooking to clean their surface.
- Using both pork shank and pork bones enhances the depth of flavor in the congee.
- If rinsing rice, drain thoroughly and reduce cooking water slightly to maintain the correct ratio.
- Additional condiments like sesame oil, pickled vegetables, or pork floss can be added to taste after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 27g | 54% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 395mg | 16% |
| Potassium | 413mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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