Method
Prepare the pork and century eggs
Slice the lean pork into thin strips or slices. Mix with light soy sauce, white pepper, starch, and oil, then marinate for 10 minutes. If using pork mince, simply season and mix.
Dice the century eggs and divide them into two portions: one goes in early to flavour the congee base, and the other goes in at the end for texture.
Make the quick congee
Put the cooked rice and water into a large pot. Bring to a boil, then break up the rice with a spoon. Reduce to medium-low and simmer for 15–20 minutes, stirring occasionally, until the grains bloom and the congee thickens.
Add the ginger and half of the century egg. Simmer for another 5 minutes so the flavour melts into the base.
Add the pork and season
Keep the congee at a gentle simmer. Add the marinated pork and stir quickly to separate the pieces. Cook for 1–2 minutes, just until the pork is cooked through.
Add the remaining century egg, then season with salt and white pepper. Finish with spring onion and a drizzle of sesame oil.
Key Tips
- Cooked rice is the fastest version; for raw rice, wash the rice, mix with a little oil and salt for 10 minutes, then cook with about 10 times its volume of water for 40–60 minutes
- Add the pork at the end and cook just until done, or it will turn tough
- Add century egg in two stages: one part flavours the base, the other keeps its texture
- Be generous with white pepper; ginger and white pepper are what make this congee aromatic
- A large pot helps prevent boiling over, but stir the bottom occasionally once the congee thickens