Any congee or porridge lovers out there? I know, I’m one of them. Who doesn’t love a silky, smooth and piping hot porridge?

I love to have my porridge during cold weather or even when I’m sick. But, because I am always craving for porridge especially this version, I make it almost one week once. It takes me a while before I’m ready to share this porridge recipe with the world. It’s really that good. If you miss that old times porridge flavor, you have to try my version. You are going to love it!

Hope you’ll enjoy this recipe and see you in my next recipe.

Porridge Recipe | Congee Recipe | Porridge Recipe With Pork & Century Egg |皮蛋猪肉粥

Serves: 4-5 person
300g rice
350g pork belly without skin, minced
4-litre water
½-1 cup water ( optional, if the porridge too thick)
1pc salted egg
1-2 pcs duck century egg, remove the shell (depend on preferences)

Marinate rice for 10 mins with:
1/2 tsp salt
1 tsp cooking oil

Wash and Soak:
50g dried oyster with 1/2 cup hot water.

Marinate 350g minced pork belly with:
1 tsp Tapioca flour
1/4 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil
1/4 tsp white pepper
2 tbsp water

Seasoning :
¾ tsp salt
½ pc chicken stock cubes

Garnish with:-
Some fried rice vermicelli / Bee Hoon (about 10g)
2 cm ginger, slice thinly
2-3 stalks spring onion, chopped
Some sesame oil & white pepper

1. Wash and clean the dried oyster. Soak dried oyster with 1/2 cup hot water. Keep the water.
2. Wash, rinse and drain the rice until the water clear.
3. Add 1/2 tsp salt & 1 tsp cooking oil to the rice. Mix well.
4. Using a stockpot or any deep pot, add 4-litre water and bring it to a boil.
5. Once the stockpot comes to a boil, add the rice, dried oyster, and liquid.
Tip: Do not add the rice before the water boil. This is to avoid from the rice sticking underneath the pot.
6. Cook until the rice is softened and the rice shape is almost invisible. About 1-1.5 hour. If possible on high heat. Occasionally, stir the porridge and scrape the bottom of the pot to avoid it from sticking.
7. Cut pork belly into smaller pieces before blend.
8. Blend pork belly until smooth. Transfer to a plate.
9. Marinate minced pork belly with:-
1 tsp Tapioca flour
1/4 tsp sugar
1/2 tsp salt
1/2 tsp sesame oil
1/4 tsp white pepper
2 tbsp water
And mix well.
10. Shape the minced pork into a small ball. Like a ping pong ball size.
11. Remove century egg from the shell. And slice in 6.
12. Clean and wash salted egg.
13. Cook salted egg in boiling water for about 10mins.
14. Slice salted egg in half. Put aside.
15. Once the porridge becomes thicker add the ball shape minced pork.
16. Once it is almost done, scrape out the salted egg from the shell and add century egg. Cook for another 10 mins also. At this point, you want to reduce to medium heat as the porridge might splatter.
17. Season the porridge with ¾ tsp salt & ½ pc chicken stock cube. Stir well.
TIP: Add a ½-1 cup of water, if the porridge is too thick.
18. Then, the porridge is done. Transfer to a serving bowl.
19. Fry rice vermicelli in a hot oil. Remove it once it turns white and crunchy.
20. Slice ginger thinly and chopped spring onion.
21. Garnish with spring onion, ginger, fried rice vermicelli, some white pepper and sesame oil.
22. Porridge should be served piping hot.

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