One style of rice porridge is cooked with century eggs and pork (皮蛋瘦肉粥). This particular dish is commonly served in dim sum restaurants. The flavors of the century egg and pork meld into the soupy cooked rice to create a hearty, wholesome dish.
2 cups white rice
1/4 tsp salt
1/2 tsp sesame oil
1 lb pork, fat trimmed
1 tsp salt
2 tsp chicken bouillon powder
20 cups water
6 century eggs, cubed
2 tsp ground ginger or 2 Tbs fresh ginger, sliced
2 tsp garlic salt
2 tsp ground white pepper
1/4 cup green onions, diced (optional)
Prepare the rice: Rinse the rice with water, until the water comes out clear. Stir in salt (1/4 tsp) and sesame oil. Leave the rice in a large pot to marinate for 15-20 minutes.
Prepare the pork: Chop up the pork into thin slices. Add salt and chicken bouillon powder, then toss to evenly distribute. Leave the pork in the refrigerator to marinate.
Cook the rice: Add all 20 cups of water to the rice. Bring to a boil, then cover and simmer on low for 40 minutes. Stir the pot every 10-15 minutes.
Add the eggs and pork: Stir in the chopped century eggs (皮蛋) and turn the heat up to medium-low. Add in all the pork, and quickly stir the mixture to make sure the pork pieces don’t stick together.
Season the porridge: Stir in the ginger, garlic salt, and white pepper. Continue cooking until all the pork has been cooked through.
Garnish the porridge: Upon serving, top the rice porridge with green onions. Serve with accompaniments, if desired.
Makes: 20 servings
Clearly, this recipe can be halved–I just always make a large batch to have leftovers for the week. Although this dish can be eaten on its own, I often pair it with chili bamboo shoots, braised eel, and other fermented and pickled accompaniments. This is the perfect dish when you want something warm, filling, and cheap but delicious!