Century egg pork congee recipes

Century egg pork congee is a very popular hawker fare in Singapore. Century egg is a type of preserved egg. In mandarin, it is known as pi dan which roughly translates as "leather egg". This could be because of its colour. See the plate of quartered century egg below? That's how a pi dan looks like. Brown egg white with greyish yolk. Many people do not like the taste as it can be quite strong. It is usually served as a side dish with preserved ginger. It is also used commonly in steam egg custard and of course, the century egg congee. Century egg pork congee No.1 source: irrational cat at flickr Ingredients 2 century eggs 225g lean pork 8 cups of plain rice porridge 1 fried dough (you tiao) (optional) 1 tbsp sliced ginger 1 tbsp chopped spring onion 1 sprig of coriander Seasonings pinch of pepper 1 1/3 tbsp salt dash of sesame seed oil Directions Remove the shell of the century egg and cut into small cubes Marinate the lean pork with 1 tbsp of salt Cut the fried dough into small pieces Cook 8 cups of plain rice porridge Add the century egg, lean pork, ginger and the seasonings Cook a further 5 minutes Serve with the fried dough, coriander, and spring onion Century egg pork congee No.2 Ingredients 150g pork belly 2 century eggs 1 piece of fried dough (you tiao) (optional) 1 stalk of spring onion 1 cup of rice 7 cups of soup stock salt and pepper 1 tsp sesame seed oil Marinate for the pork 1 tbsp soy sauce 1 tsp cornstarch Directions Wash and soak the rice for 30 minutes Place rice in a pot and add the soup stock Bring it to a boil and lower heat to a simmer and cook till done Cut the fried dough into small bite-sized pieces Cut the pork belly into strips, add the marinate for the pork belly and leave to stand for 5 minutes Deshell the century eggs and quarter it Wash and chop the spring onions Add the pork belly to the porridge and cook till done Add the century egg, fried dough, salt, pepper and sesame seed oil before serving