How to Make Delicious Century Egg and Lean Pork Congee at Home?

Q: How can I prevent the pork from clumping together when cooking congee?
A: To prevent the pork from clumping, mix the minced pork with some cold water before adding it to the congee. This will help disperse the meat evenly.

Q: What’s the role of white pepper powder in the recipe?
A: White pepper powder adds a mild, distinctive flavor to the congee, enhancing the overall taste without being overpowering.

Century Egg and Lean Pork Congee


  • 1 cup rice
  • 2 century eggs
  • 80g lean pork (tenderloin)
  • A handful of greens
  • A pinch of ginger, shredded
  • Salt, to taste
  • A pinch of white pepper powder
  • A dash of chicken sauce (e.g., Totole chicken bouillon powder)
  1. Start by boiling water in a clay pot, then add rice. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
  2. Chop the century eggs and ginger, then add them to the pot.
  3. Cut the pork into small pieces. Blanch the greens, cool them in water, and chop them.
  4. Before adding to the pot, mix the pork with some cold water to prevent it from clumping.
  5. Once the congee is thick, add the pork and stir well.
  6. When the pork changes color, season with white pepper powder and salt.
  7. Finally, add the greens and chicken sauce, and cook until the congee is fragrant and nutritious.
  • Rich in protein from pork and century eggs
  • Provides carbohydrates from rice
  • Contains essential vitamins and minerals from the greens
  • Low in fat, suitable for a healthy diet
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