There’s nothing quite like a steaming bowl of congee. It’s the perfect blend of comforting, with silky smooth rice porridge, and the savory pork adds a delicious depth. I love how it can be customized with all sorts of goodies, from scallions and ginger to even a surprise century egg. Every spoonful is a warm hug in a bowl, reminding me of cozy mornings and happy memories.

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Pork Congee (Chinese Rice Porridge)

Maggie Wu
4
A warm and comforting Chinese rice porridge simmered until silky and smooth. Tender pork adds rich flavor, while a touch of ginger and scallions keeps it light and soothing.
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Cook Time: 25 minutes

Ingredients
 

  • 4 oz lean pork, thinly sliced
  • 3/4 cup frozen rice
  • 7 cups water
  • 3 slices ginger, julienned
  • 1/4 tsp white pepper
  • 1 tsp salt
  • 1/2 tsp chicken bouillon
  • Century egg
  • Scallions
  • Pork Marinade:
  • 1/4 tsp salt
  • 1/2 tsp Shaoxing wine
  • 1/4 tsp baking soda
  • 1/2 tsp cornstarch
  • 1 tsp water
  • 1 tsp oil

Instructions
 

  1. Cut the pork into thin slices and marinate with the listed ingredients. Cover and set aside.
  2. Boil 7 cups of water and add the frozen rice. Cover and let it simmer on low heat for 15-20 minutes, stirring occasionally.
  3. Once the rice is broken and the congee reaches the consistency of your liking, add ginger and pork. Stir and let it cook for another 5 minutes until the pork is cooked through.
  4. Season with white pepper, salt, and chicken bouillon to taste.
  5. To serve, garnish the congee with slices of century egg and chopped scallions. Or any other toppings you like. Enjoy!

Notes

To cut down on the cooking time, I recommend using frozen rice. To prepare, wash and drain the rice the night before. Put it in a ziplock bag and leave it in the freezer overnight.
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