Lean Pork and Century Egg Congee

Lean Pork and Century Egg Congee

Congee is a type of rice porridge popular in Asian countries, it has a lot of variations across the region where different meats, eggs and vegetables are added but one ingredient always remain which is rice. A dish that can be consumed as a breakfast item, supper or even as a snack like the Philippine arrozcaldo.

The origin of this dish is not well documented but history says that this type of dish are served during times of famine during the early days, it is also prepared when there is a big number of patrons visiting a temple. The reason behind serving this during those times is because rice can be stretched by overcooking it giving it more volume resulting to feeding more people. Congee is not just popular as a dish feeding a huge amount of people, it was also used to feed young infants as this dish is so soft a baby’s digestive system can easily handle it.

For this post we will be featuring the Cantonese congee, which is made out of century eggs, salted duck eggs, lean pork and spring onions. A rice porridge not just popular in China but in other parts of Asia as well like in the Philippines and Malaysia.

Ingredients

1 1/2 cup long grain white rice
300 g whole pork loin
2 salted duck egg, sliced
2 century eggs, sliced
1/2 tsp salt
3 cups pork or chicken stock
2 cups water
1 1/2 tsp oyster sauce
1 thumb sized ginger, thinly sliced
4 cloves garlic, minced
spring onions, chopped
fried garlic
freshly ground black pepper
fish sauce
oil

Directions

  1. In a pot add oil then sauté garlic and ginger.
  2. Add rice then stir for a minute, pour stock and water then add the pork loin. Bring it to a boil then simmer for 35-40 minutes.
  3. Remove pork from the pot, set aside and thinly slice pork loin, continue to simmer the rice for 5 more minutes.
  4. Season porridge with oyster sauce and fish sauce then pour on bowls.
  5. Top with sliced pork loin, century egg, salted eggs, spring onions and fried garlic.

No Responses

  1. thammelissa says:

    Super loving this porridge!

  2. samology says:

    Looooove century egg congee!! The thought of making it always scares me a little! This is so impressive Raymund!

  3. Kristy says:

    I’ve never heard of century eggs. I’m going to have to look those up. This sounds very good – especially with the oyster and fish sauce. :) Have a great weekend Raymund!

  4. Tessa says:

    Beautiful photo! I bet the congee is wonderful! I’ve never had century eggs before… Something to new to try!

  5. wok with ray says:

    This is a very hearty and filling dish. I’m one bowl will surely fill you up. Have a good weekend, Raymund!

  6. Another new one for me. Looks awesome.

  7. LOVE LOVE congee, and would love this for breakfast tomorrow! I need to make this at home.

  8. peasepudding says:

    I’m not a big fan of congee but you have made yours look very tempting

  9. Jasline says:

    Beautiful photos! I love both Cantonese style congee and Teochew porridge – absolutely delicious!

  10. Did your blog get a makeover? Looks fab! And I love congee – yours looks awesome.

  11. foodjaunts says:

    Yum! I’m always looking for fun topping for congee. Love the idea of doing the egg/pork/garlic garnish.

  12. shuhanlee says:

    ohh that looks SOOO good right now. congee is a comfortign favourite for me. it’s harder to get hold of century egg here, so I often do chicken congee instead, but love that creamy taste of century egg with smooth congee. love the photo btw! i don’t add lemon to the dish though….

  13. magicofspice says:

    I have had vegetarian Congee a few times and really enjoyed it :) My family are meat eaters however and would prefer your version :) Great recipe!

  14. Love 2 Type says:

    the century egg made me think of salted egg that I was able to try for the first time that comes with tomatoes, onions and vinegar.. sarap!

Leave a Reply, your comments are my inspiration

%d bloggers like this: