10 ingredients + 10 mins prep to make this comforting Chinese Century Egg & Pork Congee in Pressure Cooker Recipe 皮蛋瘦肉粥! Creamy rice porridge with moist shredded pork plus chewy century eggs. Easy & healthy one pot meal that is satisfying to eat!
Chinese Century Egg & Pork Congee has a very special place in Jacky’s heart. Each spoonful of this savory deliciousness brought him back to his childhood days in Hong Kong.
Every morning, a hawker would setup his rustic wooden cart with a stove just outside his house. Each day, he would sell bowls after bowls of piping hot congee for those in need of a quick breakfast or lunch.
Since the 50’s, many unemployed grassroots were forced to become hawkers selling street food to maintain their livelihoods. You can easily find hawkers selling a wide variety of cheap sweet and savory street food from stinky tofu to egg waffles to curry fish balls. True classics of Hong Kong.
One day, his dad came out of the kitchen with lunch ready on the table. Normally, Jacky would jump to eat with full excitement, but he didn’t that day. He was having a fever.
His dad knew the congee from the hawker was his favorite, so his dad quickly ran and bought him a comforting bowl of Chinese Century Egg & Pork Congee. It warmed his heart to this day.
Chinese Century Egg & Pork Congee became Jacky’s favorite congee ever since.
So, what are these weird looking jello-y black eggs? These are Century Eggs!
What is a Century Egg?
You may have heard others talked about pidan 皮蛋, preserved egg, hundred-year egg, thousand-year egg, or millennium egg before. They’re all referring to this dark brown Century egg!
Century eggs are Chinese preserved duck eggs likely created to prevent the eggs from spoiling when they were plenty.
You can eat century eggs as is or as a side dish with additional toppings & seasonings. As much as we love eating century eggs, we personally enjoy them best in congee. We rarely eat it plain though, due to it’s distinct flavor.
How are Century Eggs made?
Century eggs are produced by a Chinese egg preservation method believed to have over five centuries of history. The traditional method wraps the egg with a layer of salt clay mixture and let it cure for up to weeks or months.
The resulting yolk is creamy and dark green/grey in color, while the white becomes chewy/jello-y and translucent dark brown.
Tools for Chinese Century Egg & Pork Congee in Pressure Cooker Recipe
Tips for Chinese Century Egg & Pork Congee in Pressure Cooker Recipe
1. Cooking Congee in Pressure Cooker: We LOVE cooking congee in our electric pressure cookers! It’s easy, saves time and no need to babysit the pot. The best thing about this recipe is how the pressure cooker extracts tons of flavor from the pork bones to create a comforting congee full of depth of flavor. It’s amazing how it tastes like the congee has been cooking on the stove for a long period of time to achieve such flavors and texture.
2. Types of Pork Meat: we tested the recipe with and without pork bones and found the pork bones made a BIG difference on the overall taste of the final dish.
We chose to use pork bones + pork shank as the final ingredients for this recipe instead of the standard lean pork because they greatly increase the congee’s depth of flavor. Plus, the resulting shredded pork was more moist than regular lean pork thanks to the fat in the pork meat.
3. Preparing Century Eggs: we like to wash our century eggs with cold running tap water before cooking.
4. Rinsing the Rice: If you are rinsing the rice, ensure to drain well and remove 3 tablespoons of water from the 6 1/2 cup of water to retain the accurate water-to-rice ratio for this recipe.
5. Additional Toppings & Seasonings: Feel free to add sesame oil or additional toppings/condiments (such as zhacai 榨菜, pork floss 豬肉鬆). Awesome if you can serve it with Chinese doughnut (Youtiao 油條 or You Char Kway 油炸鬼)!
Watch How To Make This Chinese Century Egg & Pork Congee in Pressure Cooker:
Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork shank and pork bones for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
Pressure Cook Pork Congee: Place 173g of Jasmine rice, 1lb pork shank, 1lb pork bones, 2 thin slices of ginger, and 6 ½ cups (1625ml) of cold running tap water into the pressure cooker. Close lid and cook at High Pressure for 35 minutes. Turn off the heat and Natural Release for 20 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
Shred Pork Shank: Remove pork shank and pork bones from the pressure cooker. Shred and season the pork shank (and meat from pork bones) with ½ tsp of salt, ¼ tsp sesame oil, and a dash of ground white pepper. The pork meat should be slightly too salty. Please taste the seasoning and adjust accordingly.
Thicken Congee: Turn heat to medium (Instant Pot: Press sauté button, Tatung Pressure Cooker: Press Meat/Chicken Button). Add the century eggs and shredded pork shank meat into the pressure cooker. Taste & season with salt and stir until desired consistency.
Serve: Garnish with green onions and serve!
Preparing Century Eggs: we like to wash our century eggs with cold running tap water before cooking.Types of Pork Meat: pork bones + pork shank greatly increase the congee’s depth of flavor.Rinsing the Rice: If you rinse the rice, ensure to drain well and remove 3 tablespoons of water from the 6 1/2 cup of water to retain accurate water-to-rice ratio.Additional Toppings & Seasonings: Feel free to add sesame oil or additional toppings/condiments (such as zhacai, pork floss, Chinese doughnut).*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Asian, Chinese, Hong Kong
Keyword: congee recipes, instant pot chinese recipes, instant pot congee, instant pot congee pork, instant pot pork congee, pork congee instant pot, pork congee recipes, 皮蛋瘦肉粥
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