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!