Name: Congee with pork and century egg
Prep time: 5 min
Cook time: 20 min
Ingredients: 1/2 cup Rice (( Jasmine rice )); 4 cups Water; 1 Century egg; 5 slices Ginger; 2 sticks Green onion ((small)); 2 pieces Pork ((Country style boneless pork ribs)); 2 teaspoons Sesame oil; 1/8 teaspoon White pepper; 1/4 teaspoon Garlic powder; 1/2 teaspoon Salt

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Pork and century egg congee is a classic Cantonese breakfast like lo mai gai, soy sauce noodles and cheung fun dim sum items. You will love this simple, easy and tasty instant pot Chinese pork and preserved egg congee recipe.

Love dim sum? Check out these turnip cake and custard bun recipes

What is congee?

Congee is a kind of rice porridge. And, it is very common and popular in Asian countries. Also, congee is made from rice and water. It has plain flavor, so in Chinese it called bai zhou which means white porridge. It specially serves to people who are ill.

Besides, people like to add salt, meats, fish and vegetables to make different flavor of congee. In addition, people like to eat rice porridge with youtiao (油條) and Cantonese soy sauce noodles for breakfast or as a meal.

The thickness of congee is depends on how much water added and how long it cooked. However, you can always adjust the viscosity by adding more water or cooking a little longer.

What is congee with pork and century egg?

In this congee recipe, I am going to add lean pork and century egg to make a famous and classic Hong Kong style congee with pork and preserved egg. Congee with pork and preserved egg often serves as breakfast or dim sum item at Chinese dim sum restaurants.

Besides, this is an instant pot congee with pork and preserved egg recipe which is easier and speed up the cooking time. Also, the rice porridge tastes better and have more flavor.

What is century egg?

Century egg has other names such as preserved egg, hundred-year egg, thousand-year egg, millennium egg, skin egg, black egg and in Chinese literally translated as leather egg. Some eggs near the surface of egg white have pine branches or snowflake patterns which are dendrites and crystallized form of various salt. Therefore, it also called pine-patterned eggs.

Although it named hundred-year egg or thousand-year egg, they are not that old. Actually, it’s around 100 days old. It is made from duck eggs and traditionally preserved and mixed with clay, ash, salt, quicklime and rice hulls for several weeks to months depends on the methods and processes.

Through the preserved process, the egg yolk becomes dark green and grey color. And, the egg white becomes a darker brown and jelly like texture. This preserved egg that I bought, the yolk is little runny and creamy. However, most of time they are solid. It depends which one you prefer.

What is preserved egg taste like?

The egg white is slightly salty flavor. Also, the yolk is little creamy and has a strong flavor due to alkaline salt.

What are the ingredients in Chinese congee with pork and preserved egg?

The ingredients are rice, water, lean pork, thousand-year egg, ginger and green onion.

Cooking tips for how to make instant pot Chinese Hong Kong style pork and century egg congee recipe:

Wash and rinse rice and put into instant pot. Then, add water, cover the lid and close the vent. Push manual button and adjust time to 15 minutes and natural release.
Try not to do quick release because it will make a mess when you release the pressure.
Cut ginger into small strips
Cut lean pork into small thin slices and marinate for 10-15 minutes.
When the rice porridge is done, open the lid and push the sauté button for 5 minutes. (You can sauté longer if you want thicker rice porridge.)
After that, add ginger and marinated pork, keep stirring the rice porridge to prevent the congee burn.
Until the pork is cooked, add preserved egg and green onion. The congee is thicker when it is hot. It will be a little runny when it’s cool off.
Always add salt to your taste. You can add more white pepper or sesame oil to your taste.

FAQs:

What can you add to rice porridge?

People like to add green onion, cilantro, preserved radish or youtiao (油條) to go with rice porridge.

How to handle century egg?

Traditionally, hundred-year egg is preserved with clay, ash, salt, quicklime and rice hulls. First, you need to dust off the coating. Then, crack the shell and wash them. After that, slice it or cut into cubes.

In the states, thousand-year eggs do not have the coating. Often, they are cleaned and packed into individual package and labeled where the product comes from.

What kind of brand do you use for preserved egg?

Any brand works. Personally, I preferred made from Taiwan and some package even labeled lead free because some manufacturers from China use some chemical that has lead to speed up preserved process. To be save always look for lead free on the package.

How long can century egg last?

If it is still in the package, it can last for months in the refrigerator. If it is open and remove the shell, it can last for 2-3 days in the refrigerator.

Can I refrigerate congee?

Yes, you can refrigerate them for couple days. Then, warm them up on the top stove or in microwave. The best to eat them when they are fresh made and warm.

What kind of pork do you use?

This classic Hong Kong style congee with pork and century egg often use lean pork. I like to use country style boneless pork ribs because they are leaner and you can trim the excess fat.

What kind of rice do you use for rice porridge?

Normally, I use jasmine rice or Japanese rice. It depends on what kind of rice you have. Other regular brand white rice will work too. But, Japanese rice will be thicker and need to add more water.

Instruction for how to make Chinese congee with pork and century egg:

1. Wash and rinse 1/2 cup of jasmine rice and put them into instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push manual button and adjust time for 15 minutes at high pressure and natural release.

2. At the meanwhile, peel ginger and cut into strips and set aside.

3. Wash and cut green onion into small pieces and set aside.

4. Crack and remove century egg shell. Then, wash it and cut into slices.

5. Wash and cut pork into small thin pieces. Then, add 2 teaspoons of sesame oil, 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, 1/8 teaspoon of white pepper, mix well and marinate for 10-15 minutes before cooking.

6. When the congee is done, open the lid and push sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).

7. Next, add ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked.

8. Then, add sliced preserved egg, green onion and mix well. You can add more salt to your taste and more white pepper or sesame oil.