Cantonese Lean Pork Congee

Cantonese Lean Pork Congee

Vivian Lee 0

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


1 h 10 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

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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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  1. 20 Ratings


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 ...

Okay, so I've never made this recipe exactly according to the directions, but I've probably made it 30 times in assorted forms! I use my crock pot and usually have to add another cup and a half...

I have just made this sucessful pork congee for my boyfriend because he caught a cough. We both love it... even w/out the thousand-yrs eggs, I put some dry oyster is still very gooood... thank...

Ok, i admit... i'm rating before trying.. but i wanted to say thank you for this recipe. I love congee and had it for breakfast alot while in china and hong kong. THANK YOU!

This recipe is really an original and authentic recipe!! Many have posted comments about the hundred year old egg, the smell and etc. If you want the full ethnic taste, you must use the 100 yr o...

Just a comment.. the hundred year old egg can be found at your local asian/oriental store. It's an acquired taste, for sure - I personally love it, but the smell that comes from it may deter som...

Since moving away from home, I've been craving this... The egg is definitely an acquired taste, and its name doesn't make it easier either... My local Asian supermarket is 20+ miles away, so I c...