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 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, 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. Keep stirring the rice porridge until the pork is cooked.
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.