Century Egg and Pork Congee (Hong Kong Style)
Local name: 皮蛋瘦肉粥
In short: Silky Cantonese rice porridge simmered with ginger, topped with tender sliced pork, diced century egg, spring onion and a drizzle of sesame oil. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 15 min
- Resting
- 30 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Pei dan sau yuk jook is a classic Hong Kong congee, smooth and thick, with tender slices of pork and cubes of century egg, a preserved egg with a dark, creamy center. Cantonese cooks simmer the rice until the grains burst and melt into a velvety porridge. It is eaten for breakfast, supper and when someone is ill. Serve with spring onion, white pepper and fried dough sticks.
Instructions
- Mix the rinsed rice with the oil and 1/2 tsp salt. Let it stand for 30 minutes. This helps the grains break down into a creamy porridge.
- Bring the water and ginger slices to a boil in a large pot. Stir in the rice, return to a boil, then lower the heat to a gentle simmer.
- Cook, partly covered, for 60 to 70 minutes, stirring every 10 minutes and more often toward the end, until the grains have burst and the porridge is thick and silky.
- Toss the pork with the soy sauce, cornstarch and sesame oil.
- Season the congee with the remaining salt. Stir in the pork and cook for 2 to 3 minutes, until the slices are cooked through at 71°C (160°F).
- Stir in half the century egg. Ladle into bowls and top with the remaining egg, spring onions, ginger matchsticks, white pepper and sesame oil. Serve hot.
Tips
- Use water or light stock and keep stirring toward the end, since the starch can catch on the bottom of the pot. Add hot water if the congee becomes too thick.
- Century eggs are cured, not rotten, and are sold ready to eat in Asian markets. Buy them from a reputable shop and rinse the shell before peeling.
Questions and answers
What does century egg taste like?
It has a savory, creamy yolk and a firm, translucent, gelatinous white, with a slight ammonia note. In congee, the flavor mellows and adds richness.
Can I make congee in a slow cooker or rice cooker?
Yes. Use a ratio of 1 part rice to 10 parts water on low for 5 to 6 hours, or the porridge setting of a rice cooker. Add the pork and eggs at the end.
How long does congee keep?
It keeps for 4 days in the fridge and thickens as it cools. Reheat with a splash of water or stock and stir until smooth.
How long does it take to make Century Egg and Pork Congee (Hong Kong Style)?
About 1 h 30 min in total: 15 min of preparation and 1 h 15 min of cooking.
How many calories are in Century Egg and Pork Congee (Hong Kong Style)?
About 260 kcal per serving, with 16 g of protein, 31 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 31 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
