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)
- Start by boiling water in a clay pot, then add rice. Reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Chop the century eggs and ginger, then add them to the pot.
- Cut the pork into small pieces. Blanch the greens, cool them in water, and chop them.
- Before adding to the pot, mix the pork with some cold water to prevent it from clumping.
- Once the congee is thick, add the pork and stir well.
- When the pork changes color, season with white pepper powder and salt.
- 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