Ground Pork and Preserved Egg Congee (Porridge)

Ground Pork and Preserved Egg Congee (Porridge)

I love dim sum.  My friend Lisa and I meet up once a week or once every other week for lunch at our favorite dim sum spot.  There’s something about dumplings I find very comforting.  Pork and Preserved Egg Congee, also known as Jook or Porridge is a common item you’ll find at a lot of dim sum restaurants.  I used to love ordering this dish but by the time when I’m done eating, I’m already halfway full which doesn’t leave me a lot of room for other dishes.  I now make them at home whenever I have a craving.  It’s usually when I’m under the weather or when the weather is gloomy.  Neither was the case today, I just felt like having something soothing.

Ground Pork and Preserved Egg Congee (Porridge)

Preserved egg, also known as century egg, or thousand-year-old egg, or pídàn is a Chinese cuisine ingredient made by preserving duck, chicken or quail egg in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months (source: Wikipedia).  The egg yolk has a soft creamy texture, while the egg “white” has more of a rubbery texture.  This may sound unappetizing or undesirable but it imparts a great deal of flavor into the dish.  This is what the egg looks like.

Source: Wikipedia

Preserved eggs can be purchased at any Chinese market or through Amazon.  This dish is usually eaten as a breakfast or brunch food, but I eat it for dinner all the time. 🙂

Ground Pork and Preserved Egg Congee (Porridge)

Print this recipe


  • 1/2 pound of ground pork (not lean)
  • olive oil
  • 1 leek, sliced
  • 1 cup of medium-grain rice
  • salt to season
  • 5-6 cups of water
  • 3 preserved eggs, diced
  • scallion, finely chopped (optional)
  • fresh cilantro, roughly chopped (optional)
  • white pepper

Ground Pork and Preserved Egg Congee (Porridge)


In a medium size pot (I used a 3 quart stock pot) over medium high heat, add olive oil and ground pork.  Crumble and brown pork.  Add leek and sauté them until soft, about 1-2 minutes.  Add rice.  Lightly sauté the rice until it has absorbed most of the pork juice, about 3-5 minutes.  Season with salt.  Add water (start with 5 cups and see if you’ll need that last cup at the end if the consistency isn’t to your liking) and continue to stir.  Turn the heat down to medium low, cover and let the rice simmer for 40-45 minutes.  By then, most of the water will have been absorbed.  Stir the porridge and see if the consistency is to your liking.  If not, add more water (5 cups was fine for me).  Stir in preserved eggs and let it simmer for another 10-15 minutes.  At this point, the porridge is ready.  Check for seasoning.  Add chopped scallions and cilantro, if desired and sprinkle some white pepper.

Ground Pork and Preserved Egg Congee (Porridge)


57 thoughts on “Ground Pork and Preserved Egg Congee (Porridge)

  1. I just LOVE congee! And I make mine really thick at home, much like yours. Even the kiddo loves it. I usually make plain pork or beef (I like to add some dried scallops in it) but recently tried the preserved egg. Still have 3 left in the fridge…will need to make another pot soon since you’ve inspired me. I love dim sum, too! Wish we could meet over some tea and dim sum one day. : )

    • Dried scallops is a great idea in here! I’ll have to try that next time. 🙂 You’re so sweet Monica. Would love to meet for dim sum and tea one day. 🙂 Whenever I go have dim sum, I will think of you! xo

  2. When I was young my mom used to make a different style of congee, it was much more bland and not as thick. Anne made this and I loved it! It has enough flavor to be interesting, but not too much that you can’t enjoy it when you’re feeling under the weather.

  3. As soon as I saw the photo, I thought of my favorite dim sum! I have to order the porridge first.
    My mouth is watering as I’m typing. The century egg looks amazing too. Fresh cilantro on the top… heaven! 😛

  4. I love congee and this looks so wonderfully tasty and comforting Anne! Now you have me craving jook and dim sum. I haven’t had the century egg congee in a while, wish I had a bowl of this comforting jook now:) Thank you for sharing Anne, this congee looks so good with all the fresh cilantro and scallions – yum!:)

  5. When I first moved to SE Asia, I was so thrown by congee, but once I started sampling it with all the different toppings, I was hooked. It’s the ultimate comfort food – now I crave it. This one looks particularly wonderful, Anne – and those preserved eggs always intrigue me!

  6. This is my ultimate favourite congee. If I see this in a menu anywhere, you can bet I’d order this. I’ve made this at home several times too. So so so so comforting and delicious! Excellent recipe.

  7. Congee is the breakfast dish of champions in Hong Kong. It is served on every street corner. You either love or hate 1000 year old eggs and I fall in the group of the latter. I like congee when I am sick or feeling under the weather but just minus those scary preserved eggs.

    • I used to hate preserved eggs when I first had it. It’s probably because of the preparation. When I had it at dim sum, I loved it. But I know what you mean –it’s a love/hate relationship with these eggs. 😉

  8. I love century eggs! As a kid, I used to beg my parents to peel them for me. Only when I got a little older did I realize it was actually kind of unappetizing to most people. Love the recipe 🙂

  9. we love the comfort of warm salted congees, both the ease of making them and the satisfaction while have them, this particular one looks pretty and the flavors are simply perfect 🙂

  10. This just makes me want to curl up on the couch and eat a steamy bowl of congee for breakfast. There’s nothing quite as comforting, to this day! The century eggs bring it all together for me.
    And I’m really happy to have found your blog—lovely stuff.

  11. This post is an AWESOME reminder that I haven’t had dim sum in FAR too long! I’e never had congee, but it does sound like the perfect comfort breakfast!

  12. I am so tempted to give this a go. I don’t like porridge, generally, but I do love rice so maybe I’d like rice porridge. There is no way I’ll be able to track down the preserved eggs though 😦 Do you have any suggestions as to what other ingredients I could use?

    • Preserved egg is the main ingredient for this recipe so there’s really no substitution here. But, you can always do a different combination for rice porridge. You can do a mixed seafood one, chicken and abalone (my favorite at restaurants), minced beef, pork liver and kidney. The possibilities are endless. 🙂

  13. Pingback: 15 Tasty Brunch Ideas | Uni Homemaker

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