Rice Dishes
Authentic Singaporean Century Egg and Pork Congee Recipe
This velvety smooth porridge is the ultimate Singaporean comfort food, featuring creamy century eggs and seasoned minced pork. Perfectly balanced with julienned ginger and a dash of white pepper, it brings the warmth of a traditional hawker stall right into your kitchen.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 320 kcal
Method
Wash the rice until the water runs clear. For a faster cook, freeze the wet rice in a bag for 2 hours beforehand; this breaks the grain structure for a silkier texture.
In a large pot, bring the stock or water to a rolling boil. Add the rice and the julienned ginger. Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking.
While the rice is simmering, marinate the minced pork with light soy sauce, sesame oil, and a pinch of white pepper. Set aside for 15 minutes.
Continue to cook the porridge for about 30-40 minutes until the rice grains have completely broken down into a smooth, creamy consistency. Use a whisk to stir vigorously for 2 minutes if you want it extra smooth.
Increase the heat slightly and drop in small bite-sized clumps of the marinated minced pork. Stir gently to ensure the pork is cooked through.
Add the diced century eggs and stir for another 2 minutes to allow the yolk to slightly thicken the congee.
Season with salt to taste. Serve hot in bowls, garnished with chopped spring onions, more white pepper, a drizzle of sesame oil, and crispy You Tiao on the side.
Notes
Freezing the washed rice grains overnight is a 'cheat code' to achieve that restaurant-style silky texture in half the time.
Always stir the congee in one direction to maintain the starch structure for a smoother mouthfeel.
For an authentic Singaporean touch, serve with a side of small chili padi in light soy sauce for an extra kick.
