Century Egg Pork Congee 皮蛋瘦肉粥
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 1 cup rice
  • 350ml stock (preferably Mizkan pork bones hotpot base)
  • 350ml water
  • 1 tbsp shallot oil
  • 50g pork collar, sliced thinly
  • 100g minced pork
  • ½ tbsp dong cai (chinese picked vegetables), rinsed and drained well
  • 3 pcs dried scallops
  • 1 century egg, sliced
  • some fried shallots (for serving)
  • some spring onion, diced (for serving)

For the Pork Marinade:
  • 1 tbsp light soya sauce
  • ½ tbsp sesame oil
  • ¼ tsp pepper
  • 2 tsp corn flour
  1. Combine the pork collar, minced pork and marinate ingredients for around 30 minutes. Set aside in the fridge.
  2. Combine the rice, stock, water, shallot oil, dong cai and dried scallops in a deep pot and allow it to simmer on low heat till the rice is cooked till your desired consistency (around 30-40 mins for me). Stir occasionally to prevent the rice from sticking and burning at the bottom of the pot.
  3. Before serving, add the minced pork and pork collar. Off the flame when they are cooked and add the sliced century egg.
  4. Served alongside with fried shallots, diced spring onion and more century egg if desired.
Recipe by Eat What Tonight at http://eatwhattonight.com/2017/09/century-egg-pork-congee/