Century Egg Pork Congee 皮蛋瘦肉粥

As much as I would love to cook my own collagen stock as often as possible, but I am quite fussy when it comes to my own home cooked stock. My preference has to be the milky white jelly-ish kind collagen stock which comes only as a constant cooking on a stovetop in a huge pot of pork bones, chicken carcass and chicken feet for a good 10 hours or more each time. However, I do not have the luxury of such time to be able to do that as often as I could, hence I would resort to store bought soups stocks sometimes. And over the shelf soup stocks are generally very convenient, whenever you need them readily for use in steamboat, to prepare soups or cook up dishes. So recently I used the Mizkan pork bones soup stock, which meant as a hotpot base, to prepare a Century Egg Pork Congee. 

I didn’t think much of it in the beginning as I had ran out of my usual home cooked stocks so it was a timely substitute. But I was pretty surprised after using the hot pot base to cook the congee. It was so so good that even without me using any seasonings, the flavour was there and it was so tastefully delicious. 
In the olden days, the old folks would usually prepare congee by cooking rice with wholly water and season according to preferences. So you probably would think that I must have used the entire pack of the hotpot soup base to prepare the congee and that’s why the flavour was so distinct. But in fact, I had replaced half of the water needed for the porridge with the pork based soup stock. And with a combination of well marinated minced meat and pork slices, the porridge is as good as it can get !! 
So for those desiring a fuss free yet good old fashioned congee from home, do give this a shot. I am pretty sure you won’t stop at one bowl because I had 3 continuously in a row. Oooppss… 
Thanks to Mizkan for presenting me with the hotpot soup bases and PurelyFresh online for all other fresh ingredients to prepare this dish too !!  Hope everyone will enjoy this traditional congee as much as I do !!
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.

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