Thousand-Year-Old Egg and Lean Pork Congee

Instructions

1. Marinate the pork
   In a bowl, combine the sliced pork with 1 tablespoon of soy sauce, rice wine, a pinch of white pepper, and 1 teaspoon of vegetable oil. Mix well and let it marinate for at least 15 minutes.
2. Prepare the rice
   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger and garlic, stir-fry until fragrant, about 30 seconds. Add the rinsed rice and stir-fry for 2-3 minutes until the rice is well coated with oil and becomes slightly translucent.
3. Cook the congee base
   Pour in the chicken broth or water, bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 1 hour, stirring occasionally to prevent sticking. The rice should break down and the mixture should become thick and creamy.
4. Add preserved eggs
   When the congee has reached a creamy consistency, add the chopped century eggs and continue to simmer for 10 minutes, stirring occasionally. The congee will take on a slightly grayish hue from the eggs.
5. Cook the pork
   Add the marinated pork slices to the congee, stirring gently to separate the pieces. Cook for an additional 5-7 minutes until the pork is fully cooked and no longer pink.
6. Season the congee
   Add the remaining soy sauce, white pepper, and salt to taste. Stir well to combine all the flavors. If the congee is too thick, add a little hot water to reach your desired consistency.
7. Finish and serve
   Drizzle sesame oil over the congee and give it a final stir. Ladle the hot congee into serving bowls and garnish generously with sliced green onions and chopped cilantro.