In Chinese culture, congee is usually enjoyed for breakfast or as a light meal. If you’re feeling unwell (like I am now, unfortunately) or simply craving something that is hot and heart-warming, please keep Century Egg and Pork Congee or 皮蛋瘦肉粥 on your radar. This beloved Chinese dish is the ultimate comfort food, offering unique flavors and textures from the century egg, tender pork and smooth congee, balancing savory with silky. Congee is the type of dish that warms your soul, whether you are feeling under the weather or longing for a comforting meal! Not a fan of century egg? No worries – try my Rotisserie Chicken Congee or Fish Congee!
What is Century Egg and Pork Congee?
Congee (also known as 粥 or jook in Cantonese) is a rice porridge that is widely consumed across many Asian countries. Each culture has created their own spin on the dish. For instance, we have the Vietnamese Cháo, which is typically seasoned with fish sauce, and the Korean Samgyetang Juk or chicken and ginseng congee. In this version, century eggs are the star of the dish!
Also known as thousand year old eggs, century eggs have been a part of Chinese cuisine for centuries. Duck, chicken or quail eggs are preserved for weeks to months, in a paste that constitutes clay, ash, salt, quicklime, and rice hulls, which results in a dark brown hue, gelatinous exterior, creamy interior and intense flavors. Combined with tender pork, century eggs create a rich, savory porridge that is extremely satisfying and nourishing.
Ingredients You’ll Need
To make this dish, you’ll need the following ingredients:
- 1 cup rice – I use jasmine rice for a creamier consistency
- 7.5-8 cups water – Measurements can be adjusted according to your desired consistency
- 5 oz pork – Pork is commonly used in congee, adding protein and depth
- 3 century eggs – The main star of the dish, necessary to add distinct flavors and textures!
- 1 thumb-sized piece of ginger – Adds a nice, subtle zing
- Sea salt, chicken powder, sesame oil and white pepper – To add flavor and aroma
- Chopped green onions – For garnish
- Optional toppings – Chinese you tiao (fried donut), chili oil or cilantro can be added for extra texture and flavor.
Tips for Success:
- Consistency: If you prefer thick congee, use less water or allow the congee to cook longer and absorb more water. If you prefer thinner congee, use more water.
- Leftovers: Congee can be refrigerated for up to 3 days. When reheating on the stovetop, simply add more water to restore the congee to its original textures.
- Customizations: Feel free to adjust measurements to your liking, or select your preferred toppings to make the dish your own!
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Century Egg Pork Congee Pressure Cooker Recipe (皮蛋瘦肉粥)
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
FOR THE CONGEE
- 1 cup jasmine rice washed and drained
- 7½ cups water
- 1 large thumb ginger peeled
- 1 tsp sea salt
- 1 tsp chicken bouillon powder
- 1 tsp sesame oil
FOR THE PORK
- 5 oz pork shoulder thinly sliced
- 2 tsp water
- 2 tsp corn starch
- ½ tsp sea salt
- 1 tsp neutral oil
REST OF THE DISH
- ½ cup water (or to taste)
- 3 century eggs cut into small pieces
- 2-3 dashes white pepper powder
- chopped scallions optional
Instructions
FOR THE CONGEE
- Place all the congee ingredients into the Instant Pot or pressure cooker, which includes the washed jasmine rice, water, ginger, sea salt, chicken powder and sesame oil.
- Close the lid, then pressure cook using the "porridge" feature, ensuring that the valve is in sealing position, then wait for the pressure to naturally release.
FOR THE PORK
- While waiting for the pressure to fully release, in a small bowl, combine the water, corn starch, sea salt and neutral oil.
- Pour the mixture over the pork slices, then combine until fully incorporated.
- Set the pork aside for at least 15 minutes.
ASSEMBLING THE CONGEE
- When the congee is cooked and pressure is completely released, discard the ginger them mix the congee with a ladle.
- Press cancel, then turn on the "saute" feature.
- When the congee begins to bubble, add the pork slices and stir continuously until the pork is fully cooked (about 3 minutes).
- Blend in ½ cup water then add the century egg pieces and white pepper powder. Stir until all ingredients are incorporated. (If congee is too thick, add more water until it reaches your desired consistency)
- Top with chopped scallions and enjoy!
Video
Notes
PRODUCTS USED/RECOMMENDED:
- Cuckoo Multicooker – https://amzn.to/4hOZOib
- Nosh Oven – https://amzn.to/41ZjxFO
- Sesame Oil – https://amzn.to/3Q2CAcZ
- Chicken Powder – https://amzn.to/4iItzlX
- Sea Salt – https://amzn.to/4iI5mMA
- Corn Starch – https://amzn.to/4kXCilP
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