Salted Egg and Century Egg Congee

[Ingredients A]

• 100g pork loin

• 1tbsp salt

• 90g long grain rice

• 1500ml water

• 1 clean hard boiled salted egg

• 1 cleaned century egg

• 1tbsp chopped spring onion

[Condiments]

• Light soy sauce

• Ground white pepper

• Red chili slices

[Steps]

1. Season pork with salt and refrigerate overnight. Rinse pork and pat dry before use.

2. In a pot, combine rice, pork and 1000ml water. Bring to a boil for 20mins uncovered.

3. Lower heat and remove pork. Mash rice with the back of a ladle until well broken up. This will make the porridge smoother.

4. Shred pork and return to pot. Cut eggs into smaller pieces. Add to pot.

5. Add remaining water to pot and bring to a boil, simmering for another 10 to 15mins or until porridge is smooth.

6. Ladle porridge into individual serving bowls. Garnish with chopped spring onion and serve hot. Provide condiments for use as desired.

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