皮蛋瘦肉粥Century Egg and Lean Pork Congee

Prep 15 min·Cook 1h 30m·Rest 1 h

1. 1You're here
   Step 1.

   Rub the pork all over with the 1 tsp salt and refrigerate for at least 1 hour (or overnight).

   250 g Lean pork (loin or tenderloin)1 tsp Salt, for the pork

   1 hMarinate

   Mum's tip媽媽小貼士

   Salting first gives 鹹瘦肉: firmer, savoury pork that seasons the whole pot.
2. 2
   Step 2.

   Wash the rice, drain, and mix with the ½ tsp salt and the oil. Leave for 30 minutes.

   150 g Jasmine rice½ tsp Salt1 tbsp Cooking oil

   Mum's tip媽媽小貼士

   The oil and salt help the grains break down into a smooth congee.
3. 3
   Step 3.

   Bring the water to a full boil with the ginger and dried scallops. Add the rice, stir, and return to the boil.

   2.5 l Water2 slices Ginger3 pieces Dried scallops, soaked150 g Jasmine rice

   Rice / congee cooking
4. 4
   Step 4.

   Boil on high for 20 minutes, then reduce to low and simmer, partly covered, for 1 hour, stirring every 10–15 minutes so it does not stick.

   150 g Jasmine rice

   1 h 20 minRice / congee cookingSlow-simmer soup
5. 5
   Step 5.

   Meanwhile, peel and dice the century eggs. Rinse the salt off the pork.

   2 pieces Century eggs250 g Lean pork (loin or tenderloin)

6. 6
   Step 6.

   Add the whole piece of pork and half the century egg to the congee and simmer for 15 minutes until the pork is cooked.

   250 g Lean pork (loin or tenderloin)2 pieces Century eggs

   15 minSlow-simmer soup

   Mum's tip媽媽小貼士

   Half the egg melts into the congee for flavour; the rest goes in at the end for texture.
7. 7
   Step 7.

   Lift out the pork, tear or slice it into shreds and return it to the pot with the remaining century egg. Simmer 3 minutes.

   250 g Lean pork (loin or tenderloin)2 pieces Century eggs

8. 8
   Step 8.

   Season with salt if needed. Serve topped with spring onion, ginger shreds and white pepper.

   2 stalks Spring onion, chopped10 g Ginger, finely shreddedto taste White pepper