CONGEE WITH SALTED PORK & CENTURY EGG

CONGEE WITH SALTED PORK & CENTURY EGG image

Yield 2

Number Of Ingredients 9

75g rice, white rice : brown rice = 4 : 3 (a measuring cup like this)
100 g lean pork with 1 tsp sea salt
1 century egg, shelled, sectioned or diced
5 cups water or stock
1 tbsp finely slice spring onion, optional
salt to taste
ground white pepper to taste, optional
1/4 tsp salt
1/4 tsp cooking oil

Steps:

Homemade salted pork: Wash and pat dry lean pork (keep it in one single piece). Rub salt all over it. Then keep it in fridge for 1 to 2 days, that is, you have to prepare this in advance. Briefly rinse pork to remove salt on its surface, pat dry. If you are using frozen meat, blanch it in hot water to get rid of any unpleasant smell. Method: Steam salted pork for 15 to 20 minutes or until done. Let cool, pull it apart (I prefer using hands) into shreds. Rinse rice and change the water a couple of times until the water becomes clear. Soak the rice, if required, according to package. Reserve water for boiling. Marinade rice with salt and oil, and let it stands for about 15 to 30 minutes. In a heavy pot, covered, bring water or stock to a boil. Always use a pot that the rice and water filled in it would not exceed two third of its capacity. Uncover, add marinaded rice, give some stirs to prevent rice sticking to the bottom. Keep boiling for about 10 to 15 minutes, turn to low heat, and leave the lid ajar. Simmer for another 30 to 40 minutes when the rice turned mashy and the soup, milky (note that the cooking time may differ depending on the type of pot used; mine is a cast iron pot). Add in diced century egg and shredded salted pork. Switch to moderate heat and simmer for a few minutes more, stirring regularly. Season with salt and ground white pepper (though optional but is highly recommended). Garnish with spring onion and serve hot.