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Hong Kong Preserved Egg and Pork Congee
A comforting and classic Cantonese congee (rice porridge) featuring tender pork, savory preserved (century) eggs, and a silky smooth texture. This dish is a staple for breakfast or a light meal.
🧂 Ainekset
- 1 cup Jasmine rice(about 120g, rinsed thoroughly)
- 1200 ml Water(or chicken broth for richer flavor)
- 150 g Lean pork(thinly sliced or minced)
- 2 large Preserved eggs (century eggs)(1 chopped, 1 diced for later)
- 1 tsp Salt(for marinating rice)
- 1 tsp Cooking oil(for marinating rice)
- to taste Salt(for marinating pork)
- to taste White pepper(for marinating pork)
- 1 tsp Light soy sauce(for marinating pork)
- 2 slices Ginger(for marinating pork)
- 2 stalks Green onions(chopped, for garnish)
- Optional toppings(fried dough sticks, cilantro)
👨🍳 Ohjeet
- 1
Rinse the jasmine rice thoroughly. Marinate the rice with 1 tsp salt and 1 tsp cooking oil. Let it sit for 10-20 minutes to loosen the grains.
💡 Ammattilaisvinkit: This step helps create a creamier congee. - 2
Marinate the thinly sliced or minced pork with salt, white pepper, light soy sauce, and ginger slices. Let it marinate for at least 30 minutes.
- 3
Chop one preserved egg into small pieces and mix it with the marinated rice. Set aside the other preserved egg, diced, for later.
💡 Ammattilaisvinkit: Using both chopped and diced preserved eggs adds different textures and flavors. - 4
In a large pot, bring 1200ml of water or broth to a boil. Add the marinated rice (with the chopped preserved egg) and the whole piece of pork.
💡 Ammattilaisvinkit: Use a pot that is at least 3 times the volume of the ingredients to prevent boiling over. - 5
Stir constantly over medium-high heat until the mixture boils again. Then, reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
- 6
Remove the pork from the pot. Shred or cut it into smaller pieces. Return the pork to the congee. Add the diced preserved egg.
💡 Ammattilaisvinkit: Shredding the pork makes it easier to incorporate into the congee. - 7
Simmer for another 15-20 minutes, or until the congee is thick and creamy and the pork is tender. Stir frequently.
- 8
Season with salt to taste. Serve hot, garnished with chopped green onions and optional toppings like fried dough sticks or cilantro.
💡 Ammattilaisvinkit
- ✓For an even smoother congee, you can blend a portion of the cooked rice grains before adding the pork and preserved egg.
- ✓If the congee becomes too thick, add more hot water or broth.
- ✓The quality of preserved eggs can vary; choose good quality ones for the best flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add salted egg along with the preserved egg for a richer flavor.
- Use chicken broth instead of water for a more savory base.