The de facto most popular type of congee. In it, you'll find the smooth velvety texture of the congee is mixed perfectly with the satisfyingly complex and savory flavors of the preserved egg and pork. The preserved aspect of these eggs change the outer section into a delightfully gelatin like form while the yolk takes on an incredibly creamy texture. Be sure to ask for Chinese fried dough (油條), also known as youtiao, which is a staple addition to any congee. Note that congee is simply a type of rice porridge.
Recipe - Preserved Egg and Pork Congee
Estimated Prep Time: 0.5 - 3 hours
Estimated Cook Time: 2 hours
1 cup (130 grams) of white rice (we prefer short grain)
0.6 cup (150 ml) of water for presoaking and marinading rice
15 cups (3.5 liters) of water for cooking the congee
2 teaspoons of canola oil
10.5 ounces (300 grams) of lean pork (pork shoulder butt, tenderloin, or any other cut you prefer)
2 preserved century eggs
green onion and/or coriander
1-2 pieces of rehydrated dried orange peel for a more aromatic result (optional)
Rinse rice in cold water. Discard cloudy water. Repeat until water becomes clearer.
Mix rice, 0.6 cup (150 ml) of water, 2 teaspoons of canola oil, and 1/2 teaspoon of salt in a bowl and let marinade for 3 hours (or overnight).
Marinade lean pork with 1 tablespoon of salt for 30-60 minutes. Afterwards, rinse pork with water then chop into small bite sized pieces.
Cut preserved century eggs also into medium bite sized pieces. (For example, cutting each egg into 4 equally sized pieces each)
Blanch pork for 2 minutes in boiling water. Afterwards, rinse in cold water again.
Add the 15 cups (3.5 liters) of water into a large pot and bring to a boil with high heat. After boiling, lower the heat slightly to a medium-high setting. Add pork and orange peel, cover pot, and cook for 15 minutes. Lower heat again to a medium-low setting and continue cooking for another 45 minutes.
Now add the presoaked and marinaded rice from step 2 into the large pot together with the pork. Raise the heat to bring the water to a boil again, then lower heat to a medium-low setting while stirring occasionally so that the rice does not stick to the bottom. Add more water if consistency seems too thick. Cook for 30 minutes.
Add in the preserved century eggs, reduce heat to a low setting, and continuing cooking for another 5 minutes. Remember to stir.
Perform a taste test and season with additional salt if desired, but keep in mind that both the rice and pork were already marinaded with salt in previous steps and the preserved century eggs are inherently salty by themselves.
Serve piping hot or allow to cool slightly. Season with a sprinkle of chopped green onions and/or coriander. Enjoy your super silky preserved egg and pork congee!
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