Preserved Egg & Salted Egg Pork Congee (皮蛋瘦肉粥)

Most of you are probably here because of Rambo’s Soup Baby content. But a lot of you have asked about my mom’s recipes, especially the ones she makes for us humans at home. So starting this Saturday, I’ll be sharing my mom’s simple, comforting dishes from our Cantonese household. Nothing fancy or extravagant. Just mom’s cooking.

One of my favorite comfort foods growing up—and still to this day—is this congee: 皮蛋瘦肉粥, or Preserved Egg and Salted Egg Pork Congee.

It’s the kind of meal that feels like a hug in a bowl. It’s salty from the salted egg, savory with the marinated pork, and has that unique, earthy flavor from the preserved (century) egg that you can’t really explain—you just have to taste it.

What Makes Cantonese Congee Special?

My mom’s congee isn’t the watery kind. It’s creamy, smooth, and thick—almost like a savory rice porridge. And the secret to getting that texture? Soaking your rice. This step helps break down the grains a bit and makes everything extra silky when it cooks.

While the rice is soaking, my mom gets the pork ready. She slices up lean pork loin and marinates it with soy sauce, a pinch of salt and sugar, corn starch, and a bit of oil. Simple flavors, but when they come together in the congee, it’s magic.

Once the congee base is simmered down into that creamy texture, she adds in the marinated pork, diced salted egg, and preserved egg. Let everything simmer together until the pork is tender, and that’s it—comfort food, served.

Print

With ImageWithout Image

Preserved Egg & Salted Egg Pork Congee Recipe

Congee recipe for humans :)

Ingredients

• 3/4 cup jasmine rice
• 2.7 L water or plain pork broth
• 8oz lean pork, thinly sliced
• 1 preserved egg (century egg), diced
• 1 salted egg, peeled and diced
• 1 tsp oil
• 3 tsp soy sauce
• 1 tsp corn starch
• 1/2 tsp white pepper
• Salt and sugar
• Optional toppings: chopped scallions, cilantro

Instructions

1. Rinse the Rice:Rinse rice under cold water. Soak for 30 minutes
2. Start the Congee Base:In a pot, bring water or broth to a boil.
3. Add rice. Reduce to a simmer, stirring occasionally to prevent sticking.
4. Simmer for 45 minutes until the porridge becomes thick and creamy. Add more water if it gets too thick.
5. Prepare the Pork:While the congee is simmering, marinate the sliced pork with soy sauce, oil, corn starch, white pepper, salt and sugar. Set aside.
6. Add Eggs and the Pork:Once the porridge reaches desired consistency, stir in the diced salted egg, preserved egg and marinated pork. Stir well and cook for another 5–8 minutes until the pork is fully cooked and tender.
7. Season & Serve:Taste and adjust seasoning with salt or more white pepper if needed.
8. Top with scallions and cilantro, if you like, when serving.

Want to buy me a coffee because you love the recipe?