Cantonese Congee with Century Egg and Salted Lean Pork

What you need

• 200 g (7 oz) lean pork, loin or tenderloin, thinly sliced across the grain
• 1 1/2 tsp salt, divided, plus more to taste
• 1 tsp light soy sauce
• 1 tsp cornstarch
• 1/4 tsp ground white pepper, plus more for serving
• 150 g (3/4 cup) jasmine rice
• 1 tbsp neutral oil
• 1.5 l (6 cups) water
• 500 ml (2 cups) chicken stock
• 3 slices fresh ginger, plus a few fine shreds for serving
• 3 century eggs, peeled
• 2 scallions, finely sliced
• sesame oil, for drizzling

Method

Restated from the original video

1. 1

   Toss the pork with 1 tsp of the salt and refrigerate it for at least 1 hour while the congee cooks.

2. 2

   Rinse the rice twice and drain it well. Mix it with the oil and the remaining salt and leave for 15 min.

3. 3

   Bring the water and stock to a rolling boil in a large heavy pot.

4. 4

   Stir in the rice and the ginger slices. When it returns to a boil, lower the heat so it bubbles steadily.

5. 5

   Dice 1 of the century eggs and add it to the pot. It melts into the congee as it cooks.

6. 6

   Simmer, partly covered, stirring every 10 min and scraping the bottom, until the grains break down and the congee is thick and silky, 60-70 min. Add hot water if it gets too stiff.

7. 7

   Rinse the salted pork briefly, pat it dry and mix it with the soy sauce, cornstarch and white pepper.

8. 8

   Cut the remaining 2 century eggs into wedges.

9. 9

   Drop the pork into the simmering congee, stirring to separate the slices. Cook until cooked through with no pink inside, 4-5 min.

10. 10

    Add the egg wedges, warm them through for 1 min, and taste for salt.

11. 11

    Ladle into bowls and top with the scallions, ginger shreds, a few drops of sesame oil and a pinch of white pepper.

Imported from souperdiaries.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.