Cháo Trứng Bắc Thảo

Pork and Century Egg Congee


2 cups of cooked rice
6 cups water
2-3 century eggs
1 piece (4 oz) of pork loin
1 piece (2 oz) of pork belly
3 scallions
4 sprigs cilantro
1 piece (1-inch) ginger
fish sauce, salt, fresh ground pepper

I love to make this congee for breakfast from left over rice so I can clean up the rice pot. I sometimes just put cooked rice, chopped century eggs, ground pork, ginger and water into a slow cooker before going to bed and have breakfast ready when I wake up.

Put cooked rice and water into a medium pot over medium high heat, add meat and bring to a boil, lower heat and stir the congee frequently. When the meats are cooked, remove and cut into strips. Season with fish sauce and pepper. Let the congee simmer until the rice broken and the congee is thicken. Some like it thinner ans some like it thicker, adjust by adding water and continue to heat. Season with some sea salt.
Peel and cut the egg lengthwise into 6-8 pieces, add into the congee with pork strips and stir gently. Or you can place egg and pork strip in the bottom of the bowl and pour hot congee over when served.
Top with green onion, cilantro, ginger and pepper.