How to Make Congee with Salted Pork and Century Egg | Smooth Cantonese Porridge

#CenturyEgg #EasyRecipes #ComfortFood
We are making Congee with Salted Pork and Century Egg, silky, comforting, and full of flavour. Soaked rice for a smooth texture, salted pork for savoury depth, century egg for rich character. Perfect for breakfast or a late night supper. 🍚🥩🥚


📝 Ingredients
• 150 g uncooked rice 🍚
• 1,500 ml water 💧
• 1 tbsp unflavoured oil 🫗
• 1 piece pork scotch fillet, about 150 g 🥩
• 1 century egg 🥚
• 1 salted egg, optional 🥚
• 3 tsp salt, or 2 tsp if adding a salted egg 🧂
• Sliced shallots for garnish 🧅


👨‍🍳 Instructions
1️⃣ Rinse and drain the rice a few times until the water runs clear, clean and clear makes smoother congee 🍚💧
2️⃣ Soak the rice with 1,500 ml water and 1 tbsp oil in a pot overnight 🫗🕒
3️⃣ Dice the pork, or rinse and dry first if not prepped earlier, then dice 🥩🔪
4️⃣ Add the salt to the pork and marinate overnight 🧂🕒
5️⃣ Bring the pot of rice to a boil, stir occasionally 🔥🥣
6️⃣ Add the pork, turn to low heat, simmer, stir from time to time 🥩🍲
7️⃣ When reduced to about one third, dice the century egg and add it in 🥚
8️⃣ Dice the salted egg and add it in, optional 🥚✨
9️⃣ Turn off the heat, garnish with sliced shallots 🧅
🔟 Piping hot and ready to serve, enjoy 🥣😋



💡 Remarks
• Soaking the rice for a few hours at minimum helps create a smoother, silkier congee 🍚
• A little oil in the soak adds a creamy mouthfeel 🫗
• Two common methods: cook everything together from the start, or make the base congee first, then add the main ingredients near the end while bubbling 🔥
• The pork is lightly salted by the overnight marinade, gentle cured taste without being overly salty 🥩