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Century egg congee in a ceramic bowl
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5 from 4 votes

Century Egg and Pork Congee (皮蛋瘦肉粥)

There's so much to love about this Century Egg and Pork Congee. It's slow cooked until creamy and leaves you feeling nourished! The best part is it's so easy to make!
Prep Time1 hr 5 mins
Cook Time1 hr
Total Time2 hrs 5 mins
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese, Vietnamese
Servings: 8
Author: Jeannette


  • 6 century eggs (or more, depending on your preference)
  • 1 1/2 US cup Jasmine rice
  • 1/2 tsp salt (to pre-soak with the rice)
  • 1 tbsp oil
  • 4 L water
  • 500 g pork neck (or any pork cut you'd prefer)
  • 500 g pork spare ribs (optional)
  • 2 tbsp salt, or to taste
  • 1 tbsp chicken bouillon powder (affiliate link)


  • Start by washing and draining the rice grains, then mixing it with the oil and salt. Let it sit for at least 1 hour.
  • Meanwhile, bring the water to a boil in a large pot and add the all pork in. Double boil the broth.
  • Take the pork spare ribs out to cool.
  • Add the pre-soaked rice grains and 1 century egg in along with the salt and chicken bouillon powder.
  • Let it simmer on a medium to high heat for at least 20 minutes. We let it cook for 40 minutes for our preferred consistency.
  • Bring the heat back up to high and cut the pork spare ribs into smaller chunks. Slice the century egg into quarters (or smaller pieces) and add them to the congee.
  • Simmer for another 15 minutes then serve hot!