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5 from 16 votes

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!
Servings 4
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins

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!

Video

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!
Author: Amy + Jacky
Calories: 265kcal

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