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Congee with pork and century egg
5 from 18 votes

Congee with pork and century egg

Congee with pork and century egg combines tender marinated pork slices with unique preserved egg pieces in a creamy, warm rice porridge base. The dish includes fragrant ginger and green onions, which add fresh counterpoints to the rich flavors. Cooking in an Instant Pot ensures the rice breaks down to a smooth texture while allowing the pork to cook gently within the porridge. This traditional preparation of congee results in a comforting, savory dish.

Prep Time
5 mins
Cook Time
20 mins
Servings: 3
Calories: 185 kcal
Course: Breakfast
Cuisine: Asian, Chinese

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:
    Cup of Yum
  1. 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.
  2. Meanwhile, peel and cut 5 slices of ginger (1 oz) and cut into strips and set aside.
  3. Wash and cut 2 sticks of green onion (0.5 oz) into small pieces and set aside.
  4. Crack 1 and remove century egg shells. Then, wash it and cut into slices.
  5. After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
  6. 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.
  7. 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).
  8. Next, add the ginger and marinated pork from step 6. Keep stirring the rice porridge until the pork is cooked. (Around a couple minutes.)
  9. 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:
  1. 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.)
  2. Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
  3. Wash and cut 2 sticks of green onion into small pieces and set aside.
  4. Crack 1 and remove century egg shells. Then, wash it and cut into slices.
  5. After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
  6. 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.
  7. 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.)
  8. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 185

% 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.