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Meat, East Asian

Pork and century egg congee

Pork and century egg congee is a Cantonese rice porridge, for 4 people, ready in 1h15, easy difficulty, at €2.80 per serving. The key is lightly oiling the rice before cooking so the grains burst and turn creamy, then adding marinated pork near the end so it stays tender.

Tonight, a Cantonese congee, a creamy rice porridge with pork, century egg, and scallions, the ultimate comfort dish.

Pork and century egg congee
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.80
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Congee is rice simmered for a long time in broth until it turns into a thick, creamy porridge, almost like a savory grain velouté. Here, pork marinated in ginger and soy sauce brings salt and a quiet kick, while the century egg adds a firm texture and an umami flavor that surprises the first time and grows on you after. Fresh scallions and sesame oil finish the bowl with crunch and fragrance.

This is a winter evening dish, the kind you eat in pajamas with a spoon when your body wants something warm and easy to digest. It takes a bit of patience at the stove but almost no technique, so it works even on a tired weeknight. Since century egg has a distinctive flavor, this dish is best kept for curious adults, or swap in a soft boiled egg for kids.

The ingredients

4 people

Pantry

  • Round riceoften in the pantry 200 g
  • Century eggs 2
  • Soy sauceoften in the pantry 2 tbsp
  • Sesame oil 1 tbsp
  • Chicken broth 1.5 l
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Butcher

  • Pork tenderloin 300 g

Fruits and vegetables

  • Fresh ginger 20 g
  • Scallions 4 sprigs

Allergens Eggs, Soy, Gluten, Sesame

The step by step recipe

  1. Rinse the rice, drain it, then mix it with the oil and salt.

    Oily rice bursts more easily and gives a silkier congee.

  2. Bring the broth to a boil, add the rice, and simmer over low heat, stirring occasionally. 50 min

    Stir with a wooden spoon so it doesn't stick, and add hot water if it gets too thick.

  3. Slice the pork thinly and mix it with the soy sauce, grated ginger, and a bit of pepper.

    The marinade keeps the meat tender in the heat of the congee.

  4. Add the marinated pork to the congee and let it cook. 5 min

    The residual heat cooks it through, so don't leave it in too long.

  5. Serve in bowls with the century egg cut into wedges, chopped scallions, and a drizzle of sesame oil.

    If century egg isn't for you, a soft boiled egg works just as well.

Our tips to get it right

  • Use a broth with real flavor, since it carries most of the dish while the rice and pork stay fairly mild on their own.
  • Taste and add salt only at the end of cooking, the soy sauce and broth already bring a good amount of saltiness.
  • For a smoother congee, blend a small portion of the cooked rice before adding the pork back in, it thickens the texture with no extra effort.

The variations

  • Swap the pork tenderloin for thinly sliced chicken, it cooks just as fast in the hot congee.
  • For a vegetarian version, skip the pork and add rehydrated shiitake mushrooms with vegetable broth instead.
  • For a faster meal, start with already cooked rice, simmering it in the broth then only takes about 20 minutes.

What to serve it with

  • Crispy Chinese fried dough sticks for dipping
  • A light green tea
  • Simple steamed vegetables on the side

Storage

Congee keeps for 2 to 3 days in the fridge in a closed container. It thickens as it cools, so reheat it in a pot with a splash of water or broth to bring back the creamy texture. It freezes well without the pork, which is best added fresh right before serving.

Questions about this dish

Can I use something other than century egg?

Yes, a classic soft boiled egg works well if century egg isn't your thing. You'll lose that distinctive umami note, but the creamy texture of the congee stays the same.

Do I need a special rice for congee?

Round short grain rice, like the kind used for risotto, gives the best result because it releases starch and makes the congee creamy. Long grain rice works too, but the texture will be thinner.

Can I make congee ahead of time?

You can cook the rice in broth several hours ahead and reheat it before serving. Add the marinated pork only at the last step so it stays tender.

Where can I find century eggs?

You can find them at Asian grocery stores, usually in the refrigerated section or near canned goods. They come ready to use, you just peel and cut them into wedges.

How long does it take to make a pork and century egg congee?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork and century egg congee?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork and century egg congee cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten, sesame. Always check the labels of the products you buy.

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