Century Egg Congee with Pork

5 from 4 ratings

Coming together in just over an hour, this easy, comforting congee recipe is served with century eggs and marinated pork.

Prep Time15

Cook Time1

Course: Dinner

Cuisine: Chinese

Keyword: century egg congee, century egg congee recipe, century pork congee, congee with century egg

Servings: people

Calories: 175kcal

First, prep your rice. Rinse rice until the water runs clear (3-4 times).
Combine ¼ pound of pork shoulder, 1 tsp soy sauce, and 1 tsp sesame oil in a bowl. Mix and marinate for 15 minutes.
Heat 2 tsp of vegetable oil (or olive oil) over medium high heat in a large soup pot. Cook pork for 2-3 minutes until seared on both sides. Set aside.
In the same pot, add the rice. Saute for 1-2 minutes until the rice is light brown.
Add 2 cans of chicken broth and 3 cups of water to the pot. Bring to a simmer and cook for 1 hour.
While the congee is cooking, prep your other ingredients. Cut 2 thousand year old eggs, 1 tbsp ginger, 2 tbsp of cilantro, and 2 tbsp of green onion. Set aside in the fridge.
When there are 5 minutes left in the cook time, add the marinated pork shoulder, ginger, ½ tsp of white pepper, and 1 tsp of salt to the pot. Mix and finish cooking.
Once done cooking, taste the congee for seasoning. If it tastes bland, add more salt.
Ladle the congee into bowls. Top with cilantro and green onions and serve! Optional: Drizzle some chili oil on top for extra flavor.

If you want a more mushy congee, add more water and cook it longer. If you want a less mushy congee, use less water and cook it for less time.
Pork can be substituted with chicken, beef or tofu. You can use the same marinade and process to make it with these 3 different proteins. If you don't want to marinate and cook a protein, use a store bought rotisserie chicken.
Store this dish in an airtight container for up to 3 days in the fridge.