Silky Century Egg & Pork Congee

⏱ 90 min · Serves 4

The ultimate Cantonese comfort bowl: rice simmered until it collapses into a creamy porridge, studded with tender salted pork and rich century egg, then piled with ginger, spring onion and crunchy fried shallots. Slow, forgiving, and deeply restorative.

Per serving: 428 kcal · 26.5g protein · 42.0g carbs · 16.5g fat

Ingredients

• 300g pork loin or shoulder, in one piece
• 1 tsp fine salt (for curing the pork)
• 1 cup (200g) jasmine rice
• 1 tbsp vegetable oil
• 1/2 tsp salt (for the rice)
• 2.5 litres water or light chicken stock
• 2 century (preserved) eggs, peeled and diced
• 1 thumb (25g) fresh ginger, finely julienned
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• White pepper, to taste
• 3 spring onions, thinly sliced
• 2 tbsp crispy fried shallots
• Fresh coriander, to serve (optional)

Method

1. Rub the pork all over with 1 tsp salt, cover and chill for at least 30 minutes (or overnight) — this seasons it through and keeps it juicy.
2. Rinse the rice twice, drain well, then toss with the oil and 1/2 tsp salt. Let it sit 15 minutes; the oil helps the grains break down into a creamier congee.
3. Bring the water or stock to a rolling boil in a large heavy pot. Add the rice and the whole piece of pork. Boil hard for 5 minutes, stirring so nothing sticks.
4. Turn the heat to low, half-cover and simmer for 25 minutes. Lift out the pork and set aside to cool.
5. Keep simmering the congee, stirring every 10 minutes and scraping the base, for another 40–45 minutes until thick, glossy and the grains have dissolved. Add a splash more hot water if it gets too stiff.
6. Shred or slice the cooled pork and return it to the pot along with half the diced century egg and half the ginger. Simmer 5 minutes so the egg melts into the congee.
7. Season with soy sauce, sesame oil and plenty of white pepper. Taste and add salt if needed.
8. Ladle into bowls and top with the remaining century egg, the rest of the ginger, spring onions, fried shallots and coriander. Serve piping hot.