Preserved Duck Egg and Salted Pork Congee

Instructions

1. Prepare the rice
   Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps create a smooth congee texture. Drain well.
2. Start the congee base
   In a large, heavy-bottomed pot, bring the chicken stock or water to a boil. Add the rinsed rice and stir well. Reduce heat to a gentle simmer, partially cover, and cook for 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
3. Prepare the century eggs
   While the congee is cooking, carefully peel the preserved duck eggs (century eggs). Rinse them briefly under cool water to remove any residue, then cut them into quarters or smaller pieces as preferred.
4. Cook the salted pork
   In a separate pan, heat the vegetable oil over medium heat. Add the salted pork and cook until lightly browned and crisp around the edges, about 3-4 minutes. Remove from heat and set aside, keeping the rendered fat.
5. Add aromatics and flavor
   Using the same pan with the pork fat, sauté the julienned ginger and white parts of green onions until fragrant, about 1 minute. Add this mixture to the congee along with the soy sauce, sesame oil, and white pepper. Continue simmering for another 30 minutes, or until the congee reaches a creamy consistency.
6. Incorporate the preserved eggs and pork
   When the congee has reached the desired consistency (thick and creamy), gently fold in the century egg pieces and three-quarters of the cooked salted pork. Simmer for another 5-10 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt if needed.
7. Serve and garnish
   Ladle the hot congee into serving bowls. Top each bowl with the remaining salted pork, sliced green onion tops, fresh cilantro, and fried shallots or garlic if using. Serve immediately while piping hot.