Century Egg & Pork Congee
Ingredients: rice, salt, oil, dried scallops, water · 30 min cook time · 350kcal · ₩12,650
Ingredients
6oz rice, 1tsp salt, 1tsp oil, 1oz dried scallops, 8cups water, 0.5lb pork butt, 0.25oz ginger, 1.5tsp salt, 0.25tsp white pepper, 2tbsp cornstarch, 2tbsp water, 0.5tsp baking soda, 1tsp sesame oil, 1bunch cilantro, 1bunch green onions, 3ea century eggs
Instructions
1. Wash 1 cup (6 oz) of rice 3 times, pouring out starchy water and using fresh water each time.
2. Add 1 tsp of salt and 1 tsp of oil to the washed rice and mix. Set aside to soak.
3. Break apart roughly 1 oz of dried scallops into bits, using pliers if needed. Wash the scallops 2 times, draining water each time.
4. Heat 8 cups of water on high until it boils. Add the dried scallops.
5. Once the water is boiling, carefully add the soaked rice to the pot.
6. Put the lid on. After it comes back to a boil, turn the heat to medium, give it one stir, and leave a small gap in the lid to cook.
7. Cut 1/2 lb of pork butt into slices, then strips, then dice. Rinse the chopped pork with water to remove red liquid and drain.
8. Dice 1/4 oz of ginger.
9. In a bowl, combine diced ginger, 1.5 tsp salt, 1/4 tsp white pepper, 2 tbsp cornstarch, 2 tbsp water, and optionally 1/2 tsp baking soda. Mix well.
10. Add the drained pork to the marinade and mix until well combined, even paste-like. Add 1 tsp sesame oil and mix.
11. Chop cilantro and green onions for garnish.
12. Peel 3 century eggs by cracking the shell and carefully removing it.
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