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Preserved Egg and Pork Loin Porridge (皮蛋瘦肉粥)

  • Yield: 8 to 10 cups 1x
  • Category: Breakfast
  • Method: One Pot Cooking
  • Cuisine: Chinese

Description

Make this rice porridge breakfast two ways: stovetop or Instant Pot! Whichever way you choose, it results in a thicker consistency. Add more water if you like yours thinner. 

Ingredients

Scale
  • Filtered water
  • Jasmine rice
  • 1.5-inch knob of ginger, cut into matchsticks
  • 3/4 pound of pork loin, cut into thin strips, seasoned all over with 3/4 teaspoon of salt
  • 3 preserved eggs, shelled and cut into small pieces
  • Salt to taste
  • Optional seasonings: white pepper, sesame oil
  • Optional toppings: chopped green onion, chopped cilantro, slivered ginger, meat floss (肉鬆)

Instructions

STOVE TOP METHOD

  1. Prepare the rice for simmering. Bring 12 cups of filtered water to boil in a large stock pot. Add 1 cup of jasmine rice and ginger, stir and return the water back to a boil. Lower the heat to medium low so the water gently simmers continuously. Leave the lid partially open and stir occasionally.
  2. Add the fixings. When the porridge appears 90% the consistency you like (mine is around 80 minutes), separate the pork strips and gently add them into the porridge, along with the preserved eggs. Stir to combine. Allow the porridge to finish cooking.
  3. Season and eat. When you’re ready to eat, scoop some porridge into a bowl and give it a taste. Salt accordingly. Add any additional seasonings and toppings then enjoy! Careful, it’s hot!

6-QUART INSTANT POT METHOD

  1. Fill ‘er up. Add 1.5 cups of jasmine rice, ginger, pork loin, preserved eggs and fill the pot with 10 cups of filtered water.
  2. Let the pot get busy. Close and lock the lid, then turn the venting knob to the sealing position. Select the Porridge mode which should cook the rice at high pressure for 30 minutes. Deselect the Keep Warm setting and then let the appliance do the work. Once done, allow the pressure to naturally release.
  3. Finishing touches. Open the lid, stir well and taste. The jook should still be pretty hot, so be careful. Salt accordingly. Add any additional seasonings and toppings then enjoy!

Notes

You can add extra flavor to your jook by replacing a few cups of water with broth. Boost the umami level by adding a small handful of rehydrated dried scallops that’s been shredded. Don’t discard any of the hydrating water! Add this in place of filtered water.

Find it online: https://mykitchenchronicles.com/preserved-egg-and-pork-loin-porridge/