Congee with Century Egg and Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of silky rice porridge slow-cooked with tender pork and topped with savory century egg slices for a classic Chinese breakfast. This Chinese recipe, ready in about 80 minutes, pairs jasmine rice, water, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 70 min Serves 4 Chinese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until the water runs clear. In a large pot, combine the rice with 8 cups water and bring to a boil over medium-high heat.
  2. Step 2: Once boiling, reduce heat to low and simmer uncovered, stirring occasionally to prevent sticking, for 1 hour until the rice breaks down and the congee reaches a creamy porridge consistency.
  3. Step 3: Add 150g thinly sliced pork shoulder and 1-inch julienned fresh ginger to the pot. Stir well and continue simmering for 10 minutes until the pork is cooked through.
  4. Step 4: Season the congee with 1 tsp salt and 1/2 tsp white pepper. Gently fold in 2 diced peeled century eggs and cook for another 2 minutes to warm through.
  5. Step 5: Ladle the congee into bowls, drizzle each with 1 tbsp soy sauce and 1 tsp sesame oil, then garnish with 2 finely chopped scallions before serving hot.

Frequently asked questions

How long does Congee with Century Egg and Pork take to make?

Total time is about 80 minutes (10 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Congee with Century Egg and Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.

Can I substitute ingredients in Congee with Century Egg and Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Congee with Century Egg and Pork for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Congee with Century Egg and Pork?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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