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My review
Cantonese Lean Pork Congee
Vivian Lee
"This is a favorite brunch item served in dim sum restaurants."
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Ingredients
1 h 10 m servings 344 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
- 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.
- 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.
Nutrition Facts
Per Serving: 344 calories; 11 g fat; 38.9 g carbohydrates; 20.2 g protein; 346 mg cholesterol; 461 mg sodium. Full nutrition
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Reviews
Read all reviews 1723 Ratings
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Most helpful positive review
2/16/2010
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 ri...
Most helpful critical review
1/23/2007
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 som...
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2/16/2010
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 ri...
3/13/2005
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 (usuall...
3/13/2005
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 ...
12/1/2007
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...
12/2/2006
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...
6/21/2005
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!
9/6/2008
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 o...
1/23/2007
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 som...