Congee with pork and century egg
User Reviews
5
Congee with pork and century egg
Description
Congee with pork and century egg is a classic rice porridge that features jasmine rice slowly cooked in water until it breaks down into a soft, smooth texture. Marinated pork ribs, seasoned with sesame oil, salt, garlic powder, and white pepper, are incorporated during the cooking process alongside sliced ginger and century egg slices. This combination provides a blend of savory, aromatic, and subtly complex flavors. The green onions add brightness when added near the end.
The recipe uses an Instant Pot to cook the rice under high pressure for 15 minutes followed by a sauté step to thicken and incorporate pork and ginger. The century egg is added last along with green onions, which preserves its delicate texture. The result is a creamy, thick porridge with tender pork and preserved egg providing distinctive flavor notes.
This congee can be served as a filling breakfast or light meal. The smooth rice texture combined with the pork and unique preserved egg makes it satisfying and flavorful. Adjusting salt and white pepper to taste allows for balancing of seasoning according to preference.
For stovetop preparation, the rice cooks longer over simmering heat with stirring to prevent burning. Adding water as needed achieves the right consistency. Marinating the pork before cooking enhances its flavor. Natural release pressure cooking prevents mess and preserves texture. The congee thickens as it cools, so serving while warm retains ideal texture.
Ingredients
- ½ cup rice ( Jasmine rice )
- 4 cups water
- 1 century egg
- 5 lices ginger (1 oz)
- 2 ticks green onion (0.5 oz)
- 2 pieces pork (Country style boneless pork ribs around ¼ pound)
Marinated pork:
- 2 teaspoons sesame oil
- ⅛ teaspoon white pepper
- ¼ teaspoon garlic powder
- ½ teaspoon salt
Instructions
Instant pot method:
- Wash and rinse ½ cup of jasmine rice and put them into an instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push the manual button and adjust time for 15 minutes at high pressure and natural release.
- Meanwhile, peel and cut 5 slices of ginger (1 oz) and cut into strips and set aside.
- Wash and cut 2 sticks of green onion (0.5 oz) into small pieces and set aside.
- Crack 1 and remove century egg shells. Then, wash it and cut into slices.
- After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
- Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper, mix it well and marinate for 15 minutes before cooking.
- When the congee is done, open the lid and push the sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).
- Next, add the ginger and marinated pork from step 6. Keep stirring the rice porridge until the pork is cooked. (Around a couple minutes.)
- After that, add the sliced preserved egg, green onion and mix it well. You can add more salt, white pepper or sesame oil to your taste.
Stove top method:
- Wash and rinse ½ cup of jasmine rice and put them into a pot. Then, add 6 cups of water. Turn on medium high heat, partially cover the lid until it's boiling. Then, turn the fire to small and simmer for 1-1.5 hours. Stir it once a while to prevent burning the bottom. (You can add more water if needed.)
- Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
- Wash and cut 2 sticks of green onion into small pieces and set aside.
- Crack 1 and remove century egg shells. Then, wash it and cut into slices.
- After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
- Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper into the pork, mix it well and marinate for 15 minutes before cooking.
- When the congee is done, add the ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked. (Around a couple minutes.)
- After that, add the sliced preserved egg, green onion and mix it well. You can add more salt, white pepper or sesame oil to your taste.
Notes
- Marinate pork with sesame oil, salt, garlic powder, and white pepper for at least 15 minutes before cooking to enhance flavor.
- When cooking congee in an Instant Pot, use natural pressure release to avoid splattering and preserve porridge texture.
- To prepare on stovetop, simmer rice for 1-1.5 hours, stirring occasionally to prevent sticking and add water as necessary to maintain a porridge consistency.
- Ginger should be sliced into small strips, and green onions chopped finely to disperse flavor evenly.
- Season congee to taste after cooking, adjusting salt and white pepper according to preference.
- The congee thickens as it cools; serve warm for ideal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 207mg | 69% |
| Sodium | 440mg | 18% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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