Congee with Pork and Century Egg (皮蛋瘦肉粥)

Method6 steps

1. 1

   Step 1: At least 8 hours before cooking, wash the ¾ cup raw white rice, drain it well and seal it in a freezer-safe bag or container. Freeze for at least 8 hours, until frozen through. Keep it frozen until step 3.

   Check frozen washed rice · 480 minUses ¾ cup raw white rice · Water for washing rice, as needed

   
2. 2

   Step 2: Once the rice is frozen and you are ready to cook, mix the 4 oz thinly julienned pork shoulder with ½ tsp cornstarch, 1 tsp oyster sauce and 1 tsp vegetable oil. Marinate in the refrigerator for 15–20 minutes while preparing the congee.

   Check refrigerated pork marinade · 15 minUses 4 oz pork shoulder, cut into thin strips · ½ teaspoon cornstarch · 1 teaspoon oyster sauce · 1 teaspoon vegetable oil

   
3. 3

   Step 3: Bring the 7 cups congee water to a boil in a pot. Add all the frozen washed rice from step 1 without thawing, stir and bring back to a boil. Reduce to a low simmer, cover and cook for about 15 minutes. Check periodically and stir from the bottom to prevent the thickening rice from sticking.

   Check and stir congee · 15 minUses 7 cups water for congee · All the drained, frozen raw rice from step 1

   
4. 4

   Step 4: While the rice simmers, peel and dice the 2 century eggs. Very thinly julienne the 3 ginger slices just before they are needed. Keep the prepared eggs and ginger ready for step 5.

   Uses 2 thousand year-old eggs · 3 slices ginger

   
5. 5

   Step 5: After the initial 15-minute simmer, stir the diced century eggs and julienned ginger from step 4 and all the marinated pork from step 2 into the congee from step 3. Simmer, stirring, for about 5 minutes, until the pork is fully cooked and reaches at least 63°C in its thickest strip. Continue cooking if needed, then turn off the heat.

   Check cooked pork in congee · 5 minUses Simmered rice congee · Marinated pork shoulder and marinade · Diced century eggs and julienned ginger

   
6. 6

   Step 6: Let the cooked congee from step 5 rest off the heat for at least 3 minutes after the pork reaches 63°C. Stir in ¼ tsp ground white pepper and salt to taste. Serve hot with the chopped scallion and cilantro.

   Rest cooked pork congee · 3 minUses Cooked pork and century-egg congee · ¼ teaspoon ground white pepper · Salt (to taste) · Chopped scallion and cilantro (to garnish)