Thousand-Year Egg and Lean Pork Congee

Instructions

1. Marinate the pork
   In a bowl, combine the sliced pork with 1 tablespoon soy sauce, Shaoxing wine, and 1/2 teaspoon white pepper. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the rice congee base
   In a large pot, bring the chicken stock or water to a boil. Add the rinsed rice and stir well. Reduce heat to low, cover partially, and simmer for about 1 hour, stirring occasionally to prevent the rice from sticking to the bottom. The congee should have a creamy, porridge-like consistency. Add more liquid if needed.
3. Cook the pork
   When the congee has been cooking for about 45 minutes, heat the vegetable oil in a skillet over medium-high heat. Add the julienned ginger and stir-fry for 30 seconds until fragrant. Add the marinated pork and stir-fry until it changes color and is just cooked through, about 2-3 minutes. Set aside.
4. Add the century eggs
   When the congee has reached the desired creamy consistency, add the chopped century eggs, cooked pork with ginger, remaining soy sauce, and white pepper. Stir well and simmer for another 10 minutes to allow the flavors to meld together.
5. Season and finish
   Taste the congee and adjust seasoning with more soy sauce or white pepper if needed. Stir in the sesame oil just before serving to add fragrance and depth of flavor.
6. Serve and garnish
   Ladle the hot congee into serving bowls. Top each bowl with sliced green onions, crispy fried shallots, and fresh cilantro leaves. Serve immediately with additional condiments like chili oil or soy sauce on the side if desired.