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Silky rice porridge is enriched with savory lean pork and cubed century egg in this beloved Cantonese classic. This protein-rich family congee is comforting, nourishing, and perfect for any meal of the day.
Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
In a large pot, combine the rinsed rice and 9 cups water. Bring to a boil over high heat, stirring occasionally to prevent sticking.
Once boiling, reduce heat to low. Simmer uncovered, stirring every 10 minutes, for about 60–75 minutes until the rice breaks down into a creamy, porridge-like consistency.
Meanwhile, slice the lean pork loin thinly across the grain and marinate with 0.5 tbsp light soy sauce and half the ginger. Let it stand for at least 10 minutes.
Peel and dice the preserved eggs into small cubes. Slice the scallions thinly.
Once the congee has thickened, stir in the marinated pork and the remaining light soy sauce. Cook on low heat for 5–7 minutes until pork is just cooked through.
Add the diced century eggs and simmer for an additional 5 minutes, stirring gently to evenly distribute and prevent sticking.
Season the congee with white pepper, salt, and sesame oil to taste. Adjust consistency if desired by adding a little hot water.
Ladle into bowls and garnish with scallions before serving hot.
