Cantonese Congee with Pork and Century Egg
Hong Kong's favourite breakfast: rice simmered until it melts into a silky porridge, with tender sliced pork and savoury century egg (pei dan sau yuk juk).
Method
Rinse the rice gently in cold water 2 or 3 times and drain in a sieve. Toss it with the oil and salt and leave for . The coating helps the grains break down faster into a smoother congee.
Add in this stepJasmine rice (or other long-grain rice) 100 gVegetable oil (for the rice) 1 tspSalt (for the rice) 1 pinch
Thinly slice half the ginger and cut the other half into fine matchsticks for the topping. Put the water and the ginger slices in a 20 cm pot and bring to a boil over high heat, about . Once it is at a rolling boil, add the rice and stir along the bottom so it doesn't stick, then let it return to the boil.
Add in this stepWater 1,400 mlFresh ginger 7.5 g
high heatTurn the heat down to medium-low heat, rest the lid on a chopstick across the pot so it stays slightly open, and simmer for . Stir every 10 minutes, scraping the bottom so nothing catches. If using century eggs, peel and rinse them and finely chop half; add it now and it will melt into the congee for a deep savoury flavour. The congee is ready when the grains have mostly broken down and it is thick and creamy. If it gets too thick, stir in a little hot water.
Add in this stepCentury eggs (optional) ½
medium-low heatWhile the congee simmers, cut the pork into thin strips 3 mm thick and 4 cm long and mix with the light soy sauce, cornstarch and white pepper. Leave for ; the cornstarch coating keeps the pork tender.
Add in this stepLean pork shoulder or loin 120 gLight soy sauce 1½ tspCornstarch 1 tspWhite pepper (for the marinade) 1 pinch
Raise the heat to medium heat and drop in the pork piece by piece, stirring with chopsticks so the strips don't clump. Simmer for , until the pork is white all the way through, then add the rest of the century egg, cut into small cubes, and season with salt.
Add in this stepCentury eggs (optional) ½Salt (to season) to taste
medium heatLadle into bowls and top with the ginger matchsticks, sliced scallions and cilantro, then a few drops of sesame oil and a pinch of white pepper. Serve piping hot.
Add in this stepFresh ginger 7.5 gScallions 1Cilantro (optional) to tasteToasted sesame oil 1 tspWhite pepper (to finish) to taste
Cook's tip
No century eggs? Leave them out and add 30 g more pork per serving, or top each bowl with a soft-boiled egg. Congee thickens fast as it cools; reheat it with a splash of water, stirring. For the full Hong Kong experience, serve with sliced youtiao (Chinese fried dough sticks).
Cooking it at camp
Long simmering on a camp burner scorches easily, so rinse the rice at home, toss it with the oil and salt and freeze it: frozen rice breaks down in almost half the time. Use a heavy pot, keep the flame low and stir often. Keep the marinated pork cold in the cooler.