CantoneseMedium 45 min serves 4

Century Egg and Lean Pork Congee

Name: Century Egg and Lean Pork Congee
Total time: 45 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: short-grain white rice; lean pork loin, finely minced; century egg (pidan), peeled and cubed; fresh ginger, finely grated; light soy sauce; white pepper, freshly ground

皮蛋瘦肉粥 · pí dàn shòu ròu zhōu

家庭快手版 · Home version: Family version uses less rice water reduction and gentle simmering—no restaurant-style thickening with cornstarch or excessive garnishes.

My aunt in Guangzhou made this every Sunday morning when I visited as a child—she’d crack open the century eggs over the pot so the yolk ribbons swirled into the broth like golden clouds. She said it was ‘medicine for tired bones’ after weekend market runs.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More egg recipes →Quick & Easy Comfort Food

Ingredients

short-grain white rice短粒白米🛒 local120 g
lean pork loin, finely minced猪里脊肉末🛒 local180 g
century egg (pidan), peeled and cubed皮蛋（松花蛋），去壳切丁🏮 asian2 large (160 g total)
fresh ginger, finely grated鲜姜末🛒 local15 g
light soy sauce生抽🏮 asian15 ml
white pepper, freshly ground现磨白胡椒粉🛒 local1 g

short-grain white rice: Rinse until water runs clear to remove excess starch

lean pork loin, finely minced: Ask butcher to mince twice, or pulse in food processor — avoid pre-ground supermarket pork (too fatty)

century egg (pidan), peeled and cubed: Look for firm, amber yolks with creamy texture; avoid rubbery or overly sulfurous ones. Sub: 1 hard-boiled egg + ½ tsp black vinegar if unavailable

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Instructions

1Rinse rice thoroughly under cold water until runoff is clear. Soak in 600 ml (2.5 cups) cold water for 30 minutes.
淘净泡透
2Marinate minced pork with light soy sauce, white pepper, and 1 tsp grated ginger for 15 minutes.
肉末先腌
3Bring soaked rice and soaking water to a boil in a heavy-bottomed pot. Reduce heat to medium-low and simmer uncovered, stirring gently every 5 minutes to prevent sticking.
沸后转小火
4After 20 minutes, stir in marinated pork and remaining ginger. Simmer 10 more minutes until rice grains fully disintegrate and porridge thickens slightly.
肉末后下
5Gently fold in cubed century eggs. Cook 2–3 more minutes—do not boil vigorously, or eggs will turn rubbery.
皮蛋最后放
🔍 Look for Medium-low 2–3 分钟 · 2–3 minutes
Visual: 粥体柔滑，可见金黄蛋黄碎与细嫩肉丝Porridge is creamy with visible flecks of golden yolk and tender pork shreds
You know it's right when: 表面气泡轻破，无翻腾泡沫Surface bubbles gently break without roiling foam

Tips

· Use day-old cooked rice for faster congee: skip soaking and reduce cooking time by 15 minutes.
· For richer mouthfeel, add 1 tsp sesame oil just before serving.
· Serve with pickled mustard greens (zha cai) and fresh scallions.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library