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a scoop of congee with pork and century egg on a white spoon

Congee with pork and century egg

Pork and century egg congee is a classic Cantonese breakfast like lo mai gaisoy 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.
Course Breakfast
Cuisine Asian, Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3
Calories 185kcal
Author Tracy O.


  • Instant pot pressure cooker


  • ½ 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 around ¼ pound)

Marinated pork:

  • 2 teaspoons Sesame oil
  • teaspoon White pepper
  • ¼ teaspoon Garlic powder
  • ½ teaspoon Salt


  • 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.



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 an instant pot. Then, add water, cover the lid and close the vent. Push the manual button and adjust time to 15 minutes and natural release.
  • Try not to do a 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.


Calories: 185kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 207mg | Sodium: 440mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg