Century Egg and Lean Pork Congee | IDDSI Level 5 Care Food Recipe

IDDSI Level 5 | 60 minutes | Easy

Ingredients (2 servings)

• 400ml congee base (rice to water ratio 1:12, cooked until grains are fully dissolved)
• 100g lean pork loin or pork tenderloin
• 1 century egg (pidan), peeled and cut into small pieces
• 200ml clear chicken or pork stock
• 3 slices fresh ginger
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch
• A pinch of fine salt
• A pinch of white pepper
• A few drops of sesame oil (optional)

Sourcing in Hong Kong

Lean pork loin and pork tenderloin are available at PARKnSHOP, Wellcome, and wet market butchers. Century eggs (皮蛋) are sold in boxes at all major supermarkets and wet markets — choose those with a smooth, dark translucent exterior and no visible cracks. Long-grain jasmine rice is recommended for a silkier congee base. Low-sodium stock is available from Swanson and Knorr.

Method

1. Marinate the pork: slice the pork as thinly as possible (ideally 2–3mm), then mix with light soy sauce, cornstarch, and white pepper. Leave to marinate for 15 minutes.
2. Cook the congee base: rinse the rice, add cold water or stock at a 1:12 ratio, bring to the boil then reduce to a low simmer. Cover and cook for 40–45 minutes, stirring occasionally, until no visible grains remain and the consistency is thick and smooth.
3. Prepare the century egg: peel carefully under running water. Cut into small dice (approximately 0.5cm cubes). The jelly-like white and firm dark yolk should be fully separated and finely diced.
4. Add ginger slices to the congee base and simmer for 5 minutes. Remove the ginger.
5. Add the marinated pork slices to the simmering congee, stirring to separate them. Cook for 4–5 minutes until fully cooked through and the pork is tender.
6. Remove the pork slices and shred them along the muscle fibres into thin strips (approximately 0.5cm wide and 1–2cm long). Return the shredded pork to the congee.
7. Stir in the diced century egg pieces and cook gently for 1–2 minutes.
8. Season with fine salt and a few drops of sesame oil. Serve hot.

Texture Guidance

Shredded pork (Level 5): The shredded pork pieces should be easily crushed with the back of a fork with minimal pressure. No chewing is required — the tongue alone can break them apart against the roof of the mouth. Pieces should be no longer than 1.5cm and no wider than 0.5cm.

Century egg (Level 4-5): The jelly-like egg white is naturally soft and gelatinous, approximately Level 4-5 depending on the individual egg. Cut into small dice no larger than 0.5cm. The firm dark yolk portion should be finely diced or mashed and stirred into the congee.

Congee base (Level 4): The base should flow slowly through fork tines with no visible grain particles.

Cultural Background

Pidan Shou Rou Zhou (皮蛋瘦肉粥) is one of the most iconic Cantonese congees, served at cha chaan tengs and dim sum restaurants across Hong Kong and widely regarded as the ultimate comfort food for elderly family members. It is a standard menu item at congee specialists such as those found in Mong Kok and Sheung Wan. The combination of pork, century egg, and a silky congee base is beloved for its rich, slightly briny depth of flavour.

Texture Tests

Pork (Level 5): Press the back of a fork against a shredded pork piece — it flattens completely with light pressure and does not spring back. No resistance is felt.

Century egg white: A small piece placed on the tongue dissolves or compresses easily without chewing. No rubbery resistance.

Congee base (Level 4): Tilt a spoonful — the congee flows off slowly, coating the spoon, with no visible grain particles and no free liquid separating from the base.

Important Notes

• Always shred pork along the muscle grain, never cut across it — cross-cut pork becomes tough and chewy, unsuitable for individuals with dysphagia.
• The dark yolk of the century egg is firmer than the jelly-like white — ensure it is finely diced or mashed before adding to the congee.
• Century eggs contain higher sodium levels than fresh eggs — for individuals on sodium restriction, reduce the quantity to half an egg per serving.
• For individuals with a sensitive palate who find century egg too pungent, the flavour mellows significantly when the egg is simmered in the hot congee for 2–3 minutes.

Storage and Reheating

Store in a sealed container in the refrigerator for up to 2 days. The congee thickens considerably on cooling. When reheating, add a small amount of warm water or stock and stir over medium heat until the correct consistency is restored. Do not add century egg before refrigerating — it is best added fresh when reheating.

Nutrition

Per serving approximately 200 kcal, 20g protein, 22g carbohydrate. Lean pork provides complete protein and B vitamins, particularly thiamine which supports nerve function. Century egg contributes additional protein and trace minerals. The congee base is easy to digest and gentle on the stomach lining, making this an ideal meal for elderly individuals or those recovering from digestive illness.