Pork & Century Egg Congee Recipe (皮蛋瘦肉粥)
Clay Pot Recipes
Jook is basically like a rice soup, and there are many versions. However, pork&Century egg congee (皮蛋瘦肉粥/pí dàn shòu ròu zhōu/) is probably the most popular one. Some of you may have seen century eggs (皮蛋/pídàn/) in the Asian markets many times, and wondering are they really preserved for 100 years? Of course not. It is just duck eggs that are pickled by sodium Hydroxide and other spices for just a few weeks to a few months, not as scary as you think. There are many reaction videos out there telling you how bad it tastes. That is because they are eating it wrong. Century egg has a light earthy flavor and a sharp alkaline taste, which will fade away once cooked in the rice congee and left with a mild umami taste. This recipe is the most common way to enjoy century eggs.
- 200 grams 1 cup of jasmine rice
- 2-2.5 liter 8-10 cups of broth or water
- 400 grams 14 oz of pork loin
- 2 tsp of salt to marinate the pork
- 1 tsp of garlic powder
- 1 egg white
- 1 tbsp of cornstarch
- 4 century eggs peeled and cut into bite-size pieces
- 1 tbsp of grated ginger
- White pepper to taste
- Diced scallion as garnish
Salt, to adjust the taste at the end
Rinse the rice under running water a couple of times. Congee is originally made with leftover rice (you can check my chicken congee recipe to learn that method), but in this recipe, I will make congee directly from uncooked rice.
- Soak the rice for 10-15 minutes. The soaking will shorten the cooking time. Meanwhile, bring 8-10 cups of broth or water to a boil.
- Remove the fat and silver skin around the pork loin, then slice the pork loin into 1/4 of an inch thick slaps. Stack the slaps together and thinly julienne the pork
- Marinade the pork with salt, garlic powder, egg white, and cornstarch. 2 tsp of salt seems like a lot for 14 oz of pork; that is on purpose. When we cook the pork in the rice soup, the soup will dilute the seasoning. If you use the normal amount of salt, the pork will have no flavor.
- Once the broth or water comes to a boil, drain the rice thoroughly and add to the boiling broth or water. Stir and wait for it to come back to a boil. Then, switch the heat to low and simmer for 15 minutes.
- After 15 minutes of simmering, the rice should be cooked through, but it is not creamy. The grains and the broth are separated. Take a whisk and stir the rice for a minute or 2 to break up the rice grains and thicken the soup.
- Add the century eggs, grated ginger, and marinade pork. Stir to loosen up everything, so they don’t stick together. Once all the pork is changed color. Let it cook for a few more minutes.
- Taste to adjust the flavor. Sprinkle some scallion as garnish. Serve with Chinese deep fried donut sticks or pickled vegetables.