Servings: 2 servings
Calories: 195kcal
Ingredients
- 2 cups cauliflower finely riced
- 4 cups chicken stock
- 100 g pork tenderloin thinly sliced
- 2 century eggs preserved eggs, peeled and quartered
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger julienned
- 2 scallions thinly sliced
- White pepper to taste
- Chilli oil to finish
Instructions
- Bring chicken stock to a simmer in a medium saucepan over medium heat.
- Add riced cauliflower and ginger. Simmer 20 minutes, stirring occasionally, until thick and creamy.
- Season pork slices with soy sauce. Add to congee and cook 3 minutes until just cooked through.
- Ladle into bowls. Top with century egg quarters, scallions, white pepper, and sesame oil.
- Finish with a drizzle of chilli oil. Serve immediately.
Notes
Chef's Tip: Century eggs can be rinsed briefly in cold water after peeling to mellow their flavour slightly. Nutrition per serving: Protein 22g | Fat 9g | Net Carbs 5g | Fiber 2g.
Nutrition
Calories: 195kcal
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About This Dish
Congee is the definitive Chinese comfort food — a rice porridge cooked low and slow until it turns almost custardy, endlessly adaptable to whatever’s in the fridge. Century egg and pork is one of its most beloved combinations, the egg’s dark, custardy yolk melting into the porridge alongside thin slices of tender pork.
This version swaps the rice base for finely riced cauliflower, simmered the same slow way in chicken stock until it takes on that same soft, porridge-like texture. The century egg stays exactly as it should be — it’s the whole point of the dish.