Century Egg (Pidan) & Pork Congee 🇨🇳

Having just written up a recipe for century egg (pidan) with silken tofu, I thought I'd follow up with another way of using century eggs in congee, or rice porridge, with pork.  This is an ultimate Chinese comfort food to have anytime of the day when you want something nourishing to warm your body and soul.  Growing up in a Chinese family, a big pot of steaming hot porridge is looked upon as the antidote to all ailments.  In a previous recipe for easy chicken congee, I have given instructions for making congee with cooked rice.  This recipe shows you how to make congee from scratch with uncooked rice.  Savour the complex flavour and creamy texture of century eggs in silky congee with tender marinated pork slices.

Serves 6

INGREDIENTS

• 2 century eggs
• 200g / 7oz pork fillet or boneless pork loin steak
• 1 cup (uncooked) white rice
• 8 cups water
• 3 thin slices of ginger, julienned
• sea salt, to taste
• 2 tablespoons finely chopped spring onions
• 2 tablespoons coriander leaves, roughly chopped

For marinating the pork:

• 1 teaspoon Chinese Shaoxin wine
• 1 teaspoon sea salt
• 1 teaspoon cornflour
• ½ teaspoon white pepper
• ½ teaspoon sesame oil

METHOD

1. Trim fat and sinew off the pork.  Slant knife at 45 degree angle and slice the pork across the grain into thin pieces.
2. Marinate pork in a bowl with salt, wine, cornflour, pepper and sesame oil for 10-15 minutes.
3. Scrape ash off the century eggs, if any.  Rinse.  Shell and roughly cut eggs into pieces.
4. Fill a large bowl with rice and enough cold water to completely submerge.  Use your hand to gently swirl the rice around to rinse.  Pour off the starchy water.  Repeat two or three times until the water runs clear. 
5. In a large saucepan, bring 8 cups of water to a boil.  Add the rice and bring it to a boil again, stirring the rice to prevent sticking.  
6. Reduce the heat to low.  Cover with a lid but leave a gap for steam to escape during the cooking process.  Simmer for 25 minutes or until the rice starts to break down and thickens.  Check and stir occasionally.  Add some hot water if the congee is getting too thick.
7. Stir in the pork and let it cook in the congee for 5 minutes or so until the pinkish colour of the meat disappears.
8. Add julienned ginger and century egg.  Stir and simmer for another 5 minutes.  Check consistency of congee.  Add more water if needed.   Season with salt to taste.
9. Garnish with chopped onions and coriander.  Serve hot.

•