Century Egg and Pork Congee
Tender, fall-apart pork with fresh, savory, aromatic flavor
Ingredients
Rice (washed and mixed with a small amount of oil)
150 g
Lean pork (washed, drained, marinated with refined salt for 3 hours until flavorful, steamed and sliced)
300 g
Century eggs (peeled, each cut into 8 equal wedges)
2
Youtiao (cut into small pieces, fried until crispy)
1
Ginger (washed and cut into shreds)
a pinch
Scallion (washed and finely chopped)
1
Cilantro (finely chopped)
1
Cooking oil
5 g
Cooking wine
3 tsp
Ground white pepper
a pinch
Refined salt (for marinating lean pork)
1 tsp
Instructions
1
Step 1
Peel the century eggs, cut each into 8 equal wedges and set aside; wash the rice and toss with a small amount of oil; wash the ginger and cut into shreds, wash the scallion and chop into garnish pieces, finely chop the cilantro.
2
Step 2
Wash the lean pork, drain off excess water, marinate with 3 tsp of refined salt for 3 hours until flavorful, then place in a steamer and steam for 20 minutes. Remove from the steamer and slice.
3
Step 3
Cut the youtiao into small pieces, place in a hot oil pan, fry over low heat for about 30 seconds until crispy, then remove and drain excess oil.
4
Step 4
Add the rice to a congee pot, pour in water and bring to a boil. Reduce heat to medium and cook for about 30 minutes. Add the century eggs, pork slices, ginger shreds and remaining seasonings, bring back to a boil, then continue cooking for a few more minutes before turning off the heat. Top with youtiao, cilantro and chopped scallion right before serving.
