Salted and century eggs porridge

Salted and century eggs porridge


  • Pork loin 100 g (31/2 oz)
  • Salt 1 Tbsp
  • Long-grain rice 90 g (3 oz)
  • Water 5 litres (48 fl oz / 6 cups)
  • Salted egg 1, cleaned and hard-boiled
  • Century egg 1, cleaned Chopped spring
  • onion (scallion) 1 Tbsp
  • Condiments Light soy sauce Ground white
  • pepper
  • Red chilli slices

This porridge is simple but hearty and amazingly tasty, especially with the addition of salted and century eggs.

Serves 4


  1. Season pork with salt and refrigerate overnight. Rinse pork and pat dry before use.
  2. In a pot, combine rice, pork and 1 litre water. Bring to the boil for 20 minutes, uncovered.
  3. Lower heat and remove pork. Mash rice with the back of a ladle until well broken up. This will make the porridge smoother.
  4. Shred pork and return to pot. Shell salted and century eggs and cut into small pieces. Add to pot.
  5. Add remaining water to pot and bring to the boil, simmering for another 10–15 minutes or until porridge is smooth.
  6. Ladle porridge into individual serving bowls. Garnish with chopped spring onions and serve hot. Provide condiments on the side for diners to use as desired.

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