Century Eggs and Pork Porridge, an Easy Instant Pot Recipe
Century eggs and pork porridge (皮蛋瘦肉粥) tastes rich and savory from the pork and century eggs (also known as preserved duck eggs). You can use lean pork or pork neckbones (see prep instruction in the notes). I've also included stovetop instructions in the recipe notes.
Ingredients
- 8 ounces pork lean, trim fat*
- 1 teaspoon salt more to taste
- 1.5 cups of white medium-grain rice or 2 scoops of a standard rice measuring cup
- 2 quarts water more if needed
- ½ inch-piece ginger coarse chop or julienne
- 4 century eggs preserved duck eggs, reserve some for topping
Optional toppings
- 1/2 cup scallions chopped
- 1/2 cup cilantro chopped
- 1/4 head iceberg lettuce chop across into 2 x 1/4 inch pieces
- furikake sprinkles
- fried onions (french onions)
Instructions
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Cut the pork into 4 pieces and sprinkle the salt over it, set aside to marinate for at least 30 minutes or overnight.
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Rinse and drain the rice, pour it into the pressure cooker stainless steel liner.
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Add the water, pork, and ginger. Check that the water level is approximately up to 2.5 quarts if you like a thicker porridge and up to the 3 quart line if you like it a little bit more like soup.
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Close and lock lid on the Instant Pot. Use “porridge” or “soup” modes if your instant pot has it otherwise select “pressure” or “manual” and set the timer for 60 minutes.
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When the timer chimes, natural pressure release for 20 minutes minimum if you are serving the porridge immediately.
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While waiting for the Instant Pot to be ready, peel the duck eggs like you would a hard boiled egg. Rinse the eggs of any shell fragments and cut the eggs into quarters and then cut in half. Reserve some eggs for topping, if desired.
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Carefully unlock the lid, switch to “saute” and stir the porridge. Taste and add up to 1/2 teaspoon salt, as needed. Add the preserved duck eggs and when the porridge is bubbly, serve immediately.
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Serve with optional toppings at the table.
Recipe Notes
If using pork neckbones: rinse the neckbones and soak and soak in a bowl of warm water for 10 minutes. Rinse again and sprinkle with salt and set aside for 20 minutes, up to overnight in a refrigerator.
If cooking via stovetop, you will need a 5 quart or larger stockpot and combine all of the ingredients (except for the preserved duck eggs) and bring to a boil. When the pot boils, lower the temperature to low so that the porridge continues to simmer gently and stir every 10-15 minutes so that the rice doesn’t stick to the pot. Adjust the temperature so that it is continuously simmering with the lid slightly ajar but lower the temperature if it seems that the porridge might bubble over. After about 2 hours of simmering, add the chopped preserved duck eggs and cook for 5 minutes until heated through.