Cantonese Lean Pork Congee

Cantonese Lean Pork Congee

14
Vivian Lee 0

"This is a favorite brunch item served in dim sum restaurants."

Ingredients

1 h 10 m {{adjustedServings}} servings 344 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 346 mg
  • 115%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
  2. Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
  3. After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.
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Reviews

14
  1. 20 Ratings

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I think the issue people are having with the water-rice ratio is the result of the author using a different definition of a "cup" of rice. Chinese people use the little cup that comes with a ri...

Hi Caroline, Really enjoy your reviews. Here is what I found on your question below: "Hundred Year Egg Also called century egg, thousand-year egg and Ming Dynasty egg , these are (usuall...

This recipe is completly authentic and delicious! For anyone who hasn't had the benefit of having the recipe passed down from their mom...this is it! Be sure to let the rice "marinade" in the ...