Cantonese Lean Pork Congee Recipe -
Cantonese Lean Pork Congee Recipe

Cantonese Lean Pork Congee

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Feb 17, 2010

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 rice cooker to measure rice, roughly pronounced as "muk" and is maybe half (or even less) than a standard measurement cup. Congee is generally made with a water to rice ratio of around 10:1. possibly greater. This recipe implies 5:1 which is far too little water. Hope this helps.

Most Helpful Critical Review
Jan 23, 2007

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 some people =)


20 Ratings

Mar 13, 2005

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 (usually) chicken eggs preserved by being covered with lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg and makes it appear that it has been buried for at least a century. After the black outer coating and shell are removed, a firm, amber-colored white and creamy, dark green yolk are revealed. They will keep at room temperature for up to 2 weeks or up to a month in the fridge . Hundred Year Eggs are usually eaten uncooked as an appetizer, often with accompaniments such as soy sauce or minced ginger. The flavour is pungent and cheeselike." This isn't my taste and would probably just use 2 hard cooked chicken eggs if I was making this recipe.

Mar 13, 2005

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 oil and salt otherwise the congee will not have a creamy consistency.

Dec 03, 2007

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 of water. Sometimes I add meat of some sort, sometimes peeled ginger and lemon grass, sometimes oyster sauce, sometimes I use chicken broth... We eat it plain sometimes and other times garnish it with hard boiled egg, green onions, cilantro, lime juice, etc. Not sure how authentic it is when I make it, but we like it a lot and it is cheap if you use broth instead of meat.

Dec 02, 2006

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 you for the recipe...

Jun 21, 2005

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!

Sep 06, 2008

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 old egg. If you are skeptical, just cut the egg up very very small and add it to the congee. This recipe is a must try!!! Also, if you're into spicy, I would recommend using an ASIAN sweet chile sauce. Put it on when you're ready to eat.


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 346 mg
  • 115%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 20.2 g
  • 40%
  • Sodium
  • 461 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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