Congee with Pork and Century Egg from Tim Ho Wan features tender minced pork and flavorful century egg simmered in a smooth, silky rice porridge, garnished with fresh scallions and a hint of ginger for a comforting and savory meal.
Equipments
- Large pot or Dutch oven
- Ladle
- Chef’s knife
- Cutting board
- Mixing bowl
- Wooden spoon or spatula
- Grater (for ginger)
- Measuring cups
- Measuring spoons
- Serving bowls
Ingredients
- 1 cup jasmine rice
- 8 cups water
- 8 oz (225g) minced pork
- 2 century eggs
- 1 salted duck egg (optional)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1-inch piece ginger
- 2 scallions
- Salt to taste
Tender minced pork should be freshly ground for the best texture, while century eggs add a unique, rich flavor that balances the mildness of the rice porridge. Using jasmine rice is essential as it breaks down smoothly, creating the signature silky consistency you expect in congee. Fresh ginger and scallions enhance the aroma and freshness, so be sure to grate the ginger finely to evenly distribute its subtle heat. Soy sauce and Shaoxing wine contribute depth and umami, so measure carefully to avoid overpowering the dish. This Congee with Pork and Century Egg from Tim Ho Wan copycat recipe allows you to recreate a comforting and savory classic in your own kitchen.
Instructions
- Instructions:
- Rinse jasmine rice under cold water until the water runs clear.
- In a large pot or Dutch oven, combine rinsed rice and 8 cups water.
- Bring to a boil over high heat, then reduce to a simmer.
- Stir occasionally to prevent sticking, simmering for 45–60 minutes until rice breaks down and porridge is silky.
- While congee is simmering, peel and dice century eggs and salted duck egg (if using).
- Grate ginger.
- Slice scallions.
- In a mixing bowl, combine minced pork with 1 tablespoon soy sauce, Shaoxing wine, and white pepper; mix well.
- Once the porridge reaches desired consistency, add marinated pork.
- Stir gently and cook for 3–5 minutes until pork is just cooked through.
- Stir in diced century eggs (and salted egg), grated ginger, and 1 tablespoon soy sauce.
- Season with salt and sesame oil to taste.
- Ladle congee into serving bowls.
- Garnish with sliced scallions.
- Serve hot.
Substitution
Congee with Pork and Century Egg from Tim Ho Wan copycat menu delivers a rich, silky texture and deep umami flavor from the combination of minced pork and preserved eggs. If century eggs are unavailable, you can substitute with salted duck eggs or regular boiled eggs for a milder taste. Using jasmine rice ensures a fragrant aroma and smooth porridge, but short-grain rice can be used as an alternative to create a creamier consistency. Adjust the soy sauce and white pepper according to your taste to balance the seasoning perfectly. You can also skip the Shaoxing wine if you prefer a non-alcoholic version without compromising much on flavor.
Tips
Rinsing jasmine rice until the water runs clear is essential for removing excess starch, which helps achieve the smooth, silky texture characteristic of perfect congee. When simmering the rice, frequent stirring prevents it from sticking to the pot and ensures even cooking throughout the 45-60 minute process. Mixing minced pork with soy sauce, Shaoxing wine, and white pepper before adding it to the congee allows the flavors to infuse and tenderizes the meat during cooking. Remember to add the century eggs and optional salted duck egg only near the end to preserve their unique texture and flavor in your dish.
Nutritions
Congee with Pork and Century Egg offers a balance of protein and carbohydrates, with minced pork providing essential amino acids and century eggs adding unique flavor and nutrients like iron. Jasmine rice serves as a source of energy through complex carbohydrates, supporting sustained energy release. Ginger and scallions contribute antioxidants and anti-inflammatory compounds, enhancing overall nutritional value. Your meal delivers comforting warmth and a savory profile while supplying vital nutrients for well-rounded nourishment.
Storage
Store leftover congee with pork and century egg in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Consume refrigerated congee within 2-3 days, reheating thoroughly on the stove or microwave until steaming hot to ensure safety. If you want longer storage, freeze portions in freezer-safe containers for up to one month, thawing in the refrigerator before reheating.
Variation or Alternatives
You can substitute jasmine rice with short-grain rice or sushi rice for a thicker, creamier congee texture. Replace minced pork with ground chicken or turkey to reduce fat content while maintaining protein richness. For added depth, saute the minced pork with minced garlic and shallots before adding it to the congee. If century eggs are unavailable, use preserved duck eggs or simply omit them, adding extra salted duck egg to enhance the savory flavor profile.
Allergies
Congee with Pork and Century Egg contains ingredients that may trigger allergies, such as soy sauce, which includes soy and wheat, common allergens. The pork used in the dish can be problematic for individuals with meat allergies, while century eggs and salted duck eggs pose a risk for those sensitive to eggs. You should be cautious if you have allergies to any of these components or related food groups.
Why this recipe?
Congee with Pork and Century Egg at Tim Ho Wan is celebrated for its rich, creamy texture and perfectly balanced flavors that highlight the savory pork and the unique, umami taste of century egg. The dish offers a comforting experience, combining traditional Chinese culinary techniques with quality ingredients that make each spoonful satisfying and nourishing. You can recreate this iconic dish at home to enjoy a restaurant-quality meal while customizing the seasoning to your taste and dietary preferences. Trying the copycat recipe allows you to appreciate the complexity of flavors and the cultural heritage behind this beloved classic from Tim Ho Wan.