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Chinese Century Egg and Pork Congee in Pressure Cooker 皮蛋瘦肉粥
5 from 44 votes

Chinese Century Egg and Pork Congee in Pressure Cooker 皮蛋瘦肉粥

This congee features jasmine rice cooked slowly with pork shank, pork bones, and ginger in a pressure cooker, creating a rich and silky rice porridge. Century eggs, cut into pieces, add a unique creamy texture and savory flavor, complementing the tender shredded pork seasoned with sesame oil and white pepper. The congee's deep pork flavor and smooth texture make it a comforting and satisfying dish often enjoyed for breakfast or any meal.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 265 kcal
Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 265

% 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.