Chinese Century Egg & Pork Congee in Pressure Cooker 皮蛋瘦肉粥

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 sooo satisfying to eat!

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 sooo satisfying to eat!

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5 from 6 votes

If you enjoyed our Chicken Congee (Rice Porridge or Jook) in Pressure Cooker Recipe (you can read a little more on congee here), then you have to try this Chinese Century Egg & Pork Congee!!

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.

Chinese Century Egg & Pork Congee in Pressure Cooker Recipe 皮蛋瘦肉粥 Ingredients

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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!
century egg 皮蛋, pidan, preserved egg, hundred-year egg, thousand-year egg

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

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 sooo satisfying to eat!

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:

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Now it’s YOUR turn to take out your pressure cooker and make some Chinese Century Egg & Pork Congee in Pressure Cooker 皮蛋瘦肉粥!

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Pressure Cooker Chinese Recipes: Chinese Century Egg Pork Congee in Pressure Cooker

Chinese Century Egg and Pork Congee in Pressure Cooker 皮蛋瘦肉粥

10 ingredients + 10 mins prep to make this comforting Chinese Century Egg & Pork Congee in Pressure Cooker Recipe. Easy, healthy & flavorful one pot meal!
5 from 6 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 4
Calories: 265kcal
Author: Amy + Jacky

Ingredients

  • ¾ cup (173g) Jasmine rice (using standard 250ml measuring cup)
  • 6 ½ cups (1625ml) cold running tap water (using standard 250ml measuring cup)
  • 1 pound pork shank
  • 1 pound pork bones
  • 2 thin slices (8g) ginger
  • 3 century eggs (cut into 8 – 10 pieces per egg)
  • Salt to taste

Pork seasoning

Instructions

  • 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!
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Video

Recipe Notes:

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!

Nutrition:

Calories: 265kcal | Carbohydrates: 28g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 395mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Calcium: 23mg | Iron: 1mg
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
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
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 sooo satisfying to eat!

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Leave a Reply

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Frances

Hi Amy and Jacky, we want to make this with leftover cooked rice and turkey. How should we adjust the amount of water?
Many thanks!

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Instant Pot DUO 60
Sophie

I added 1 cup of jasmine rice as prefer a thicker texture. The pork flavorful and fatty especially the pieces from the bone. I saved tiny portion of the pork for my puppy as a treat.

The finished product was better than what is offered in SF restaurants (flavor and texture). I had to share half of it with a dear friend. Thank you so much for the wonderful recipe and clear instruction! You inspired me to cook more and I’m excited to try the pho ga next! 👏🏻5 stars

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Instant Pot LUX 60
Christine???

I have been making congee with your recipe for a while, and I love it so much 😀

I havent tried it with the century eggs yet, but its good enough even with just minced/ shredded pork. I figured out the perfect ratio for my own preference, which is 1 cup of rice with 7.5 cups of water, it comes out thick without the need to heat it up, save me some time!

Thank you so much for the recipe, cant wait to try the spinach beef congee 🙂5 stars

Tina

Thanks Amy and Jacky…this was amazing! Even better than the local Canto restaurants. My husband Jack (who used to go by Jackie in the 80s) reminisces about the jook in Hong Kong from his childhood. This was pretty close according to him. Even my 3 year old gobbled it all up. Thank you for this amazing recipe! Maybe another one on how to make the Chinese Donut to go with it??? ?5 stars

Yun

I am using a 8 quart. how much rice and water for an 8 quart.

Jacky + Amy

Hi Yun,

Hope you had a wonderful New Year & Christmas 🙂
Thank you for your question. The volume written in the recipe will work fine unless you want more congee.

Happy New Year & please take care
Jacky

Corrina

My family loves Jook and we finish the whole pot in one day. Can I double the quantity or will it cause overflow in the instant pot?

Susie

Can’t wait to try this recipe! My husband And I fell in love with congee years ago and we can’t wait to introduce our kids to it now. I usually make pork or beef broth from raw, frozen bones. If using raw frozen bones is 35 minutes under pressure enough? My instinct would be to make the bone broth first and then use broth, water and rice for the porridge. What do you think? 🙂

Michelle

I love your recipes, all the chinese food are so comforting specially when I’m away from home. Just wonder though for this, could I use spare ribs instead of shank as I don’t like the texture of shank too much. If I could use spare ribs, how would the cooking time vary or water need to be adjusted? Thank you so much and hope you both have a happy new year 🙂

Christine Baidwan

We don’t eat much pork in our family, could ground beef be substituted? (I know the flavor would be different) just wondering if you had tried beef during your trials! Thanks for all the great recipes!

Karen

How much water is needed for 1.5 to 2 cups of rice?

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