Congee with Pork Preserved Egg

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A classic Chinese rice porridge (jook) simmered until creamy and topped with thinly sliced pork and chopped preserved eggs. Finished with ginger, scallions, cilantro, and a drizzle of sesame oil, it is the ultimate savory comfort bowl for breakfast or a soothing dinner.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 45 gCarbs
• 2 gFiber
• 1 gSugar
• 24 gProtein
• 820 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the congee base

• 1 cup jasmine rice, rinsed until water runs clear
• 9 cups low-sodium chicken stock or water
• 1 inch fresh ginger, smashed and sliced into 4 pieces
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper

For the marinated pork

• 8 oz (225 g) pork loin or lean pork shoulder, sliced 1/8-inch thin
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil

For the preserved egg topping and garnish

• 2 preserved (century) eggs, peeled and diced
• 3 scallions, thinly sliced (whites and greens separated)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp crispy fried shallots
• 1 tsp toasted sesame oil for drizzling
• 1 tsp toasted white sesame seeds

Directions

1. Combine the rinsed rice, chicken stock, ginger slices, and salt in a heavy pot. Bring to a boil over high heat, skim any foam that rises, then reduce to a gentle simmer.
2. Partially cover and simmer for 60-70 minutes, stirring occasionally to prevent sticking, until the rice grains have burst open and the porridge is thick and creamy. If the congee becomes too thick, stir in hot water a quarter cup at a time to reach your preferred consistency.
3. While the congee simmers, toss the sliced pork with soy sauce, Shaoxing wine, cornstarch, white pepper, and sesame oil in a small bowl. Let marinate for at least 10 minutes.
4. Stir the marinated pork (and the scallion whites) into the congee during the last 8-10 minutes of cooking, breaking up any clumps so the slices separate and cook through.
5. Remove and discard the ginger slices. Taste and adjust seasoning with additional salt or white pepper as needed.
6. Ladle the hot congee into four wide bowls, dividing the pork and broth evenly.
7. Top each bowl with diced preserved egg, sliced scallion greens, cilantro, crispy fried shallots, a light drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Serve immediately with extra white pepper on the side.

Cook’s Notes

• Jasmine rice gives a fragrant, slightly sticky congee; short-grain sushi rice produces an even creamier texture if you prefer.
• For a faster version, use a pressure cooker: cook rice and stock on high pressure for 25 minutes, then naturally release and stir to break up the grains.
• Coating the pork in cornstarch keeps the slices silky and prevents them from becoming rubbery during simmering.
• Add the preserved eggs only at serving time; their unique ammonia-like aroma softens and blends better when not overcooked into the broth.
• Leftover congee thickens substantially in the fridge; loosen it with a splash of hot water or stock when reheating.

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