Congee Recipes

Century Egg and Pork Congee

Name: Century Egg and Pork Congee
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 150 g Rice; 1 Century Egg; 50 g Lean Pork; to taste Ground White Pepper; a little Cooking Wine; a little Salt; a little Cornstarch; for garnish Scallions

Century Egg and Pork Congee is a classic Cantonese comfort food made with silky rice porridge, tender marinated pork, and flavorful century egg. Smooth, savory, and easy to digest, it is a popular breakfast and light meal throughout China.

Total: 1 Hour

Century Egg and Pork Congee finished dish

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Quick Recipe Summary

Cuisine: Chinese
Category: Congee Recipes
Method: Braising or simmering
Total Time: 1 Hour
Difficulty: Easy
Main Ingredient: Rice

Introduction

This Century Egg and Pork Congee recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Uses a steady cooking method that helps the ingredients absorb flavor gradually.
Beginner-friendly enough for cooks who are still building confidence in the kitchen.
Good for learning how seasoning and simmering build flavor over time.
Shows a practical way to cook pork with clear preparation and cooking cues.
Gives the dish a clear savory flavor profile without making the method feel complicated.

Ingredients

150 g Rice
1 Century Egg
50 g Lean Pork
to taste Ground White Pepper
a little Cooking Wine
a little Salt
a little Cornstarch
for garnish Scallions

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

Rice

This ingredient helps define the flavor, texture, or structure of the dish.

Century Egg

This ingredient helps define the flavor, texture, or structure of the dish.

Lean Pork

Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.

Ground White Pepper

Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.

a little Cooking Wine

This ingredient helps define the flavor, texture, or structure of the dish.

a little Salt

This ingredient helps define the flavor, texture, or structure of the dish.

Step-by-Step Instructions

Step 1
Gather and prepare all ingredients.
Step 2
Rinse the rice thoroughly and add it to a pot with plenty of water. Bring to a boil, then turn off the heat and let it rest, covered, for 30 minutes.
Step 3
Return the pot to medium-low heat and simmer until the rice breaks down and the congee becomes thick and creamy.
Step 4
Cut the lean pork into small pieces. Marinate with salt, cooking wine, cornstarch, and white pepper.
Step 5
Dice the century egg into small pieces.
Step 6
Add the marinated pork to the congee and bring it back to a gentle boil. Simmer for 5 to 6 minutes until the pork is fully cooked.
Step 7
Stir in the diced century egg and white pepper. Cook for another minute until heated through.
Step 8
Garnish with chopped scallions and serve hot.

Cooking Tips

Allowing the rice to rest after boiling helps the grains expand and creates a smoother, creamier congee. Marinate the pork while the congee cooks to save time. Stir occasionally during simmering to prevent sticking and ensure an even texture.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
Use the recipe card below when you want a quick cooking reference after reading the full notes.

Recipe Card

Ingredients

150 g Rice
1 Century Egg
50 g Lean Pork
to taste Ground White Pepper
a little Cooking Wine
a little Salt
a little Cornstarch
for garnish Scallions

Method

Gather and prepare all ingredients.
Rinse the rice thoroughly and add it to a pot with plenty of water. Bring to a boil, then turn off the heat and let it rest, covered, for 30 minutes.
Return the pot to medium-low heat and simmer until the rice breaks down and the congee becomes thick and creamy.
Cut the lean pork into small pieces. Marinate with salt, cooking wine, cornstarch, and white pepper.
Dice the century egg into small pieces.
Add the marinated pork to the congee and bring it back to a gentle boil. Simmer for 5 to 6 minutes until the pork is fully cooked.
Stir in the diced century egg and white pepper. Cook for another minute until heated through.
Garnish with chopped scallions and serve hot.