century egg

There&#x27;s so much to love about this Century Egg and Pork Congee. It&#x27;s slow cooked until creamy and leaves you feeling nourished! The best part is it&#x27;s so easy to make!

Century Egg and Pork Congee (皮蛋瘦肉粥)

eggs ((or more, depending on your preference))

US cup Jasmine rice

salt ((to pre-soak with the rice))

tbsp oil

water

500 g pork neck ((or any pork cut you'd prefer))

500 g pork spare ribs ((optional))

salt,

chicken bouillon powder

Start by washing and draining the rice grains, then mixing it with the oil and salt. Let it sit for at least 1 hour.

Meanwhile, bring the water to a boil in a large pot and add the all pork in. Double boil the broth.

Take the pork spare ribs out to cool.

Add the pre-soaked rice grains and 1 century egg in along with the salt and chicken bouillon powder.

Let it simmer on a medium to high heat for at least 20 minutes. We let it cook for 40 minutes for our preferred consistency.

Bring the heat back up to high and cut the pork spare ribs into smaller chunks. Slice the century egg into quarters (or smaller pieces) and add them to the congee.

Simmer for another 15 minutes then serve hot!

A comforting, hot rice porridge topped with sliced green onions, white pepper, and century egg.

Jok, or Savory Rice Porridge

lbs chicken bones

rice

salt

tsp sugar

onions

century eggs

white pepper (to taste)

In a large pot, bring the chicken bones and water to a boil on high heat. 

Once the water comes to a boil, reduce the heat to low and simmer for 1 1/2 hours. 

For a clear broth, skim the foam and bits off the surface of the soup.

While the chicken bones are simmering, cook your rice. (I use a rice cooker, but if you don&#039;t have one, you can cook the rice on the stovetop.)

Cook the rice

After 1 1/2 hours, remove the chicken bones.

Skim off any additional foam and fat.

Increase the heat to high. Once it comes to a boil, lower heat and simmer the broth until it reduces by 1/3 the original volume (~20 min depending on the volume of soup.) 

Once the broth has reduced, add your cooked rice and simmer on med-low for another 20 mins or until the desired consistency is achieved. 

Prepare the broth

Top porridge with thinly sliced green onions, white pepper, and diced century egg. 

Serving

https://www.youtube.com/watch?v=pAw-TQ5F-j0

Sharing my recipe for an easy and simple savory rice porridge that'll cure a cold, or at least make your belly happy. And with just a handful of ingredients and some time you'll be sure to make the perfect accompaniment for your century egg. See how it's done on this Emmymade How-To on Emmymade in Japan. 

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How to Eat a Century Egg
http://bit.ly/Oqh6W8
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How to Make Jok (Congee, Rice Porridge)

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Top Tags

Century Egg and Pork Congee (皮蛋瘦肉粥)

Jok, or Savory Rice Porridge

Top 2 century egg recipes from across the web

The most viewed century egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Century Egg and Pork Congee (皮蛋瘦肉粥)

Jok, or Savory Rice Porridge

The most viewed century egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine