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Pork and century egg congee (Bubur pitan)

written by Marvellina Updated: July 14, 2019
6.5K
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Delicious silky smooth rice porridge (congee) cooked with pork and century eggs are super popular in Asia.

Pork and century egg congee (Bubur pitan) flatlay

Pork and century egg congee (Bubur pitan)

Porridge or congee is one of my favorite to-go meal when I don’t want to think much of what to feed the family. Most Asians can eat congee for breakfast, lunch, or dinner!

Pork and century egg congee (Bubur pitan)

One of my kids does not like century egg (pi dan), but one of them LOVEEE it so much! It’s so funny how I can have two kids that has a completely opposite personality when it comes to food 🙂

Pork and century egg congee (Bubur pitan) with crispy ginger

Century eggs though, is another ingredient besides shrimp paste, that you either like it or you don’t. You can read more about it here. I always order Pork and century egg congee when we go dim sum and I used to be able to enjoy the whole bowl on my own, but now my boy has claimed the whole bowl!

Pork and century egg congee (Bubur pitan)

Pork and century egg congee (Bubur pitan)

Pork and century egg congee (Bubur pitan)

I wish I could have a bowl now!
Pork and century egg congee (Bubur pitan)

Pork and century egg congee (Bubur pitan)

Pork and century egg congee (Bubur pitan)

Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Servings 6 servings
5 from 1 review
REVIEW & RATE PRINT

Ingredients

  • 1 cups jasmine rice
  • 10 cups chicken stock
  • 4 century eggs peeled and cut into large chunks

Pork Balls:

  • 100 gr finely ground/minced pork
  • 50 gr finely chopped shrimp
  • 1 Tbsp cornstarch
  • ½ tsp sesame oil
  • Dash of salt and pepper

Crispy ginger:

  • 3 inch knob of fresh ginger peeled and thinly sliced into long strips
  • 2 Tbsp cooking oil

Toppings:

  • 1 stalk green onion thinly sliced
  • Soy sauce
  • Sesame oil
  • White pepper powder

Instructions
 

Making the crispy ginger:

  • Preheat oil in a small frying pan. When the oil is hot, add the ginger in and lower the heat so they don't get burn before they get crispy. Fry for about 5 minutes or so until they turn crispy. The thinner you cut them, the faster they get crispy. Remove from the oil to an absorbent paper towel and set aside 

Making the pork balls:

  • Mix all the ingredients together and place them in the refrigerator for about 30 minutes. Wet both of your hands and form the meat paste into balls and set them aside or you can use two spoons to roughly form the balls, it won't be perfectly round, but it doesn't matter really!

Cooking the rice porridge:

  • It is not necessary to rinse the rice unless it says so on the package. Pour chicken stock in a pot. Bring it to a boil and add the rice and bring it back to a boil. Lower the heat and cook over medium heat for about 25-30 minutes, stirring every now and then until the rice has thickened to the consistency you want
  • Add pork balls and continue to cook until the pork turns color and fully cooked. Then stir in the century eggs and cook for another minute. Turn off heat
  • Garnish with green onion, couple drops of sesame oil, 1/2 tsp of white pepper powder and topped with crispy ginger
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

You might like this recipe with century eggs too

previous post
Easy Chicken Rice Congee / Porridge (Bubur Ayam)
next post
Chinese Yam (Taro) and Pork Congee
5 from 1 vote (1 rating without comment)

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