Preserved Egg and Lean Pork Congee | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 20 minutes prep, 60 minutes cooking | Easy

Preserved egg and lean pork congee (皮蛋瘦肉粥, pei dan sau yuk jook) is one of Hong Kong’s most iconic congee varieties — a deeply savoury, silky rice porridge enriched by the creamy, sulphurous richness of century eggs (preserved duck eggs) and the clean flavour of thin-sliced marinated pork. It appears on the menus of every cha chaan teng, congee specialist and hospital canteen in Hong Kong, and is the traditional food brought to visit unwell friends and family. Traditional versions retain solid egg pieces and pork slices, placing them at IDDSI Level 5–6. This adaptation cooks the rice base until the grains fully dissolve, then blends the entire congee — including the pork and preserved egg — to a completely smooth, particle-free flowing liquid, achieving IDDSI Level 3 Liquidised compliance while retaining the characteristic flavour of the original.

Ingredients (2–3 servings)

• 80g white rice (or congee rice; soaked 30 minutes)
• 2 preserved duck eggs / century eggs / pei dan (shelled, finely chopped)
• 120g lean pork loin (thinly sliced; marinated before cooking)
• 1400ml water or chicken stock
• 3 slices fresh ginger
• 1 tsp salt (adjust to taste)
• Small pinch white pepper
• Pork marinade: ¼ tsp salt, 1 tsp cornflour, 1 tsp light soy sauce, a few drops sesame oil

Method

1. Slice the pork loin thinly; combine with the marinade ingredients and mix well. Rest for 15 minutes.
2. Drain the soaked rice; combine with 1400ml water (or stock) and ginger slices in a medium-large pot. Bring to the boil over high heat; skim off any foam.
3. Reduce heat to low; maintain a gentle simmer for 40 minutes, stirring every 10 minutes to prevent sticking, until the rice grains have fully dissolved and the congee is thick and milky-white.
4. Add the marinated pork slices; stir to separate. Cook for 5 minutes until the pork is completely cooked through — slice a piece open; there should be no pink.
5. Add the chopped preserved egg pieces; stir through; cook 2 minutes.
6. Season with salt and white pepper.
7. Transfer all congee contents to a blender in batches; blend on high speed for 90 seconds until completely smooth.
8. Pass the blended congee through a fine-mesh sieve (or muslin cloth); press firmly with a spoon to extract maximum liquid. Discard all solids. For maximum particle removal, sieve twice.
9. Return the sieved liquid to the pot; heat gently over low heat. If the congee is too thick to flow from a tilted spoon, add hot water or hot stock in 30ml increments, stir, and re-test until reaching IDDSI Level 3 flowing consistency.
10. Confirm texture (see below) and serve immediately.

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Spoon up a portion and tilt the spoon — the congee should flow slowly and continuously, coating the back of the spoon with a thin layer. Using the IDDSI syringe test, 1–10ml should be expelled over 10 seconds at 45 degrees. The liquid must be completely free of particles — run a small amount between fingertips and confirm there is no grittiness whatsoever.

If too thick after sieving: Add hot water or stock 30ml at a time; stir thoroughly and re-test. The congee thickens further as it cools, so test at serving temperature.

Safety Notes

⚠️ Preserved egg yolk particles — The centre of century egg yolks can retain small particles after blending due to their dense, waxy texture. Double sieving or using muslin cloth provides the necessary particle removal. Do not skip the sieving step.

⚠️ Pork must be fully cooked — Pork must reach a minimum internal temperature of 75°C with no pink visible before blending. Individuals with dysphagia frequently have compromised immune function; food safety standards are non-negotiable.

⚠️ Sodium from preserved eggs — Century eggs contribute significant sodium. Account for this when seasoning; individuals with renal or cardiac conditions require careful sodium management. Consider using low-sodium stock and reducing added salt accordingly.

⚠️ Temperature management — Liquidised congee loses heat quickly. Serve at 40–55°C; verify with a food thermometer — both too hot (scalding risk) and too cold (below 60°C HACCP hold temperature) present risks.

Sourcing in Hong Kong

• Preserved duck eggs (皮蛋): Supermarkets and wet markets; choose eggs with intact shells, dark translucent white and firm green-grey yolk when shelled; premium preserved eggs (often individually packaged) produce more intense flavour in the final blended congee
• Pork loin (豬柳): Wet market butchers; loin has minimal connective tissue and fine muscle fibre, making it ideal for this recipe — it blends more smoothly than shoulder, belly or shank cuts
• Rice: Supermarket rice aisle; Thai jasmine rice or local 絲苗米 (silk seedling rice) both produce a good congee base; the higher starch release during prolonged cooking contributes body to the blended liquid

Nutrition

Approximately 195 kcal per serving (220ml), 24g carbohydrate, 14g protein. Preserved eggs contribute complete protein and fat-soluble vitamins; lean pork provides high-quality protein and vitamin B12, supporting muscle maintenance and neurological function in elderly individuals — both frequently compromised in the context of dysphagia. White rice provides rapidly digestible carbohydrate energy with minimal digestive load. When made with chicken stock, the overall protein and mineral content increases meaningfully. The smooth, flowing format means minimal chewing energy expenditure — important for elderly individuals who fatigue easily during meals.

Cultural Note

Preserved egg and lean pork congee holds a singular place in Hong Kong food culture: it is simultaneously everyday breakfast food, hospital comfort food, and the dish most associated with care and recovery. The Cantonese tradition of bringing congee to an unwell friend or family member is a tangible expression of concern — and pei dan sau yuk jook is the default choice. Offering a Level 3-compliant version in residential care settings allows elderly residents with severe dysphagia to receive that same gesture of comfort and cultural familiarity, reframed as a safe eating experience rather than an excluded one.