🍚✨Preserved Egg and Lean Pork Porridge・Authentic Hong Kong-style family-style super smooth stew

Editor's Preface

Century egg and lean pork congee is a beloved comfort food for Hong Kongers, perfect for breakfast, lunch, and dinner. It's smooth and complex, making it a hearty treat whether you're experiencing a cold or enjoying a late-night snack. Having tried it at tea restaurants, gourmet restaurants, and traditional family recipes, this article meticulously breaks down each step and includes practical tips to ensure the perfect, smooth, tender meat and fragrant egg congee!

🥢 Ingredients preparation

• 1 cup (about 120 grams) of white rice

• 2 preserved eggs

• 150-200g lean pork/pork shank

• Coarse salt/salt to taste

• Light soy sauce and pepper to taste

• 2 slices of ginger

• 2 green onions

• Peanut oil/cooking oil as needed

• 1200 ml water (chicken broth can be used for a more delicious taste)

• (Optional) Crushed fried dough sticks and coriander for garnish

🍜 Detailed cooking process

1️⃣ Preparatory work

• Wash the white rice thoroughly, add a little oil and salt, mix well, and let it sit for 10 to 20 minutes to make the rice grains loose and fluffy, so that the porridge base will be easier to form.

• Wash and dry the lean pork, add coarse salt and marinate for 30 minutes to overnight. Rinse and set aside. This will make the meat more tender and odorless.

• Chop one preserved egg into pieces and mix it with the rice, and cut the other preserved egg into granules for use in the later part.

2️⃣ Porridge base cooking method

• After the water boils, add the white rice (including the chopped preserved egg) mixed with oil and salt, and then add the whole piece of pork.

• Stir constantly over medium-high heat to prevent the rice from sticking to the bottom or becoming uneven.

• After the water boils again, reduce the heat and simmer for 30 minutes.

3️⃣ Tips for Tasting

• After 30 minutes of stewing, take out the meat, tear it into strips or cut it into shreds, and add it to the porridge; this way the gravy will blend into the porridge base and the meat will be smooth enough.

• Add another diced preserved egg and simmer for 15-20 minutes. The aroma of the preserved egg will be fully released and the porridge base will be creamier.

4️⃣ Seasoning and Noodles

• Add shredded ginger, chopped green onion, and appropriate amount of salt and pepper to season.

• Before turning off the heat, you can add a little light soy sauce or peanut oil to make the taste more fragrant.

• Sprinkle some chopped green onions, coriander, and fried dough sticks when eating to make it taste richer.

💡 Editor's Tips

• Rice marinated with oil and salt is better than the secret technique of ice cube tray, it is smooth and not too tough.

• Remember to use half of the preserved egg to make porridge and the other half to finish the dish, giving it two different layers of texture.

• Pork belly is sweeter and tougher to chew than lean meat.

• Be sure to cook over low heat for a long time; don't rush! The longer the rice cooks, the softer it becomes.

• Fried dough sticks, chopped green onions and coriander are put into the dish before eating, which makes it refreshing, crispy and delicious.

😋 Eating experience

A bowl of smooth preserved egg and lean meat congee. The rice congee melts in your mouth, the preserved egg is fragrant, and the lean meat is delicious. Every bite warms your heart! Whether it's breakfast or a midnight snack, it's a must-have for the whole family. 🍚🥚🐷🧅

Turn on the stove quickly tonight and make a smooth and fragrant pot of Hong Kong-style preserved egg and lean pork congee!