Congee with Century Egg and Pork (Pi Dan Shou Rou Zhou)

This is Cantonese rice porridge at its finest — a dish served in dim sum houses from before dawn until closing time and eaten at every conceivable hour. Century eggs (pi dan), preserved in an alkaline mixture of clay, ash, and salt until the white turns translucent jet-black and the yolk becomes creamy grey-green, provide an intensely savory, almost funky counterpoint to delicate silky pork. The combination sounds confronting but the result is one of the most comforting bowls in Cantonese cuisine.

Serves: 4

Ingredients

• 200g (1 cup) jasmine rice, rinsed
• 200g (7 oz) lean pork loin or tenderloin, thinly sliced
• 2 litres (8 cups) chicken stock or water
• 4 century eggs (pi dan), peeled and quartered
• 5cm (2-inch) piece fresh ginger, cut into fine matchsticks
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• Salt and white pepper to taste

To marinate the pork:

• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

To garnish:

• 3 spring onions, thinly sliced
• 2 tbsp fried shallots
• A few drops of chili oil
• Fresh ginger matchsticks

Instructions

1. Combine the pork slices with marinade ingredients and set aside for 15 minutes.
2. Combine rinsed rice and stock in a large pot. Bring to a vigorous boil over high heat, stirring once to prevent sticking. Reduce to a gentle simmer, cover loosely, and cook for 45-60 minutes, stirring every 10-15 minutes, until rice has completely broken down into a smooth, thick porridge.
3. When congee reaches the desired consistency, increase heat to medium. Add the marinated pork, stirring to separate the slices, and cook for 3-4 minutes until just cooked through.
4. Add the century egg quarters and ginger matchsticks. Season with soy sauce, sesame oil, white pepper, and salt.
5. Ladle into deep bowls. Top with spring onions, fried shallots, a few drops of chili oil, and additional ginger.

Cook's Notes: For silkier congee, add 1 tsp of vegetable oil and a small piece of dried tangerine peel to the rice before cooking. Century eggs vary in intensity — look for those with a pale grey yolk and slightly translucent white for the mildest flavor. Congee thickens dramatically as it sits; stir in hot stock or water to adjust consistency.