Century Egg and Pork Congee

Ingredients

• jasmine rice1 cup, rinsed
• water10 cups
• pork tenderloin250 g
• soy sauce1 tbsp
• shaoxing wine1 tsp
• cornstarch1 tsp
• fresh ginger1-inch knob, julienned
• century eggs2, peeled and diced
• toasted sesame oil1 tsp
• scallions3, thinly sliced
• white pepperto taste
• fine sea saltto taste

Steps

1. 1

   Toss rice with salt and oil.

   Toss the rinsed rice with 1/2 tsp salt and a teaspoon of neutral oil in a heavy pot. Add the water and bring to a hard boil.

2. 2

   Simmer rice into porridge.

   Drop the heat to low and simmer uncovered, stirring every 10 minutes or so, until the rice has collapsed into a creamy porridge, 60–70 minutes.

3. 3

   Prepare and marinate pork.

   Meanwhile, slice the pork thin against the grain. Toss with soy sauce, Shaoxing wine, cornstarch, and a pinch of white pepper. Let sit 15 minutes.

4. 4

   Add ginger and century egg to porridge.

   Stir half the ginger and half the diced century egg into the porridge. Simmer 5 more minutes to dissolve.

5. 5

   Cook pork in congee gently.

   Slip the pork into the simmering congee a few slices at a time so it doesn't clump. Cook gently until just opaque, about 2 minutes.

6. 6

   Season and serve congee.

   Season with salt and white pepper. Ladle into bowls and top with the remaining century egg, ginger, scallions, and a few drops of sesame oil.