Pork and Preserved Egg Congee

Instructions

1. Marinate the pork
   In a bowl, combine the sliced pork with 1 tablespoon of soy sauce, 1 tablespoon of rice wine, a pinch of white pepper, and 1 teaspoon of cornstarch. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the rice
   Place the rinsed rice in a large pot and add the chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered, stirring occasionally to prevent sticking, for about 30 minutes until the rice grains begin to break down.
3. Add the preserved eggs
   When the rice has started to break down and the congee is becoming creamy, add the chopped century eggs. Continue to simmer for another 15 minutes, stirring occasionally to incorporate the eggs into the congee.
4. Add the pork and seasonings
   Add the marinated pork slices to the congee, stirring gently to separate the pieces. Cook for another 10 minutes until the pork is fully cooked. Add the julienned ginger, remaining soy sauce, and white pepper to taste.
5. Simmer to desired consistency
   Continue to simmer the congee until it reaches your desired thickness, about 15-20 more minutes. If it becomes too thick, add a little water or broth to thin it out. The congee should have a silky, creamy texture.
6. Finish and serve
   Just before serving, stir in the sesame oil. Ladle the hot congee into bowls and garnish with sliced green onions, chopped cilantro, and fried shallots or garlic if using. Serve immediately while hot.