Pork and Century Egg Congee

Step 1

Rinse 1 cup of jasmine rice under cold running water in a fine-mesh strainer for 30 seconds, stirring gently with your fingers until the water runs mostly clear — this removes excess starch so your congee will be creamy rather than gluey.

Step 2

Pat 12 oz of pork shoulder cubes completely dry with paper towels. Cut any large pieces so they are roughly 2 inches on each side — uniform sizing ensures they cook at the same rate.

Step 3

Using a sharp knife, slice 2 tablespoons of fresh ginger (about a 2-inch piece) into thin matchsticks roughly 1/8 inch wide. Peel the skin first, then lay the peeled ginger on its side and slice lengthwise into thin planks, then stack and slice into matchsticks.

Step 4

Slice the 2 century eggs into 6 to 8 wedges each — use a thin, sharp knife dipped in water between cuts to prevent sticking. Set aside on a small plate.

Step 5

Slice 3 scallions on the bias into 1/4-inch pieces, keeping the white and light green parts separate from the darker green tops. Measure out 0.25 cup of fresh cilantro leaves and 3 tablespoons of fried shallots or crispy garlic chips into separate small bowls.

Step 6

Pour 8 cups of chicken or pork stock into a large heavy-bottomed pot and bring to a boil over medium-high heat. You should see rolling bubbles breaking the surface — this takes about 8-10 minutes.

Step 7

Once boiling, carefully add the 12 oz of dried pork cubes to the stock and stir gently with a wooden spoon. Reduce the heat to medium and simmer uncovered for 15 minutes — you want a steady gentle boil, not a vigorous one, so the pork stays tender.

Step 8

After 15 minutes, add the drained jasmine rice to the pot and stir well to distribute evenly. Continue simmering, uncovered, over medium heat for 25-30 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.

Step 9

About 20 minutes in, add the 2 tablespoons of sliced ginger matchsticks and 1 teaspoon of kosher salt. Stir and taste the broth — it should taste savory and lightly salty. Keep stirring occasionally.

Step 10

The congee is done when the rice has completely broken down and the mixture is creamy and porridge-like — it should coat the back of a spoon but still flow slowly off it. If it's too thick, stir in a splash more stock. Pour in 2 tablespoons of low-sodium soy sauce and 1 teaspoon of sesame oil, then add 0.5 teaspoon of white pepper. Stir thoroughly to combine.

Step 11

Ladle the hot congee into four deep bowls, dividing it evenly. Each bowl should have a generous amount of pork pieces distributed throughout the creamy rice.

Step 12

Arrange 3 or 4 century egg wedges on top of each bowl of congee — the warmth will gently warm them. Scatter the white and light green scallion slices across the top, then sprinkle with the cilantro leaves and fried shallots.

Step 13

Serve immediately while the congee is steaming hot. Stir gently before eating to distribute the century egg and toppings throughout.