CHINESE COOKING: This is another traditional way to cook and flavour plain congee. If you like the flavour of the "preserved" ("thousand" years-old) eggs, you will enjoy this recipe.

CONGEE WITH THOUSAND-YEAR EGG AND SALT PORK 皮蛋瘦肉粥:

 

 

 

 

partially cooked congee made with 1 cup rice

filling:

    3 x “thousand years”, or preserved eggs                 

    1 lb. lean pork in one piece                                    

    1 ½ to 2 tbsp. salt                                               

1 tbsp. finely-chopped green onions

 

 

 

Rub salt on pork and let it marinate for 2-3 hours.

 

Make congee and cook it for 30 minutes; then add in pork and continue cooking over medium-low heat for 1 hour more. Add salt to taste if necessary; and keep congee simmering.

 

Remove pork and dice it. Wash mud off preserved eggs, shell, wash and cut eggs into large pieces. Return pork and egg pieces to congee and continue to simmer for 10 minutes more.

 

Pour congee into serving bowls and sprinkle with green onions to serve.