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Century Egg & Pork Congee

Century Egg & Pork Congee

Cantonese congee built on cauliflower rice, deepened with century egg and silky pork.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Chinese
Keyword: Cantonese, Congee
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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