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
Pork and century egg congee (Bubur pitan) https://whattocooktoday.com/pork-congee.html