Century Egg and Lean Pork Congee

Ingredients:

steam rice for 2 serving

10g of ginger (shred into small pieces)

1/4 tsp of salt

200g lean pork

1 century egg

some scallions

Filtered water

Rub 1/4 tsp salt all over the pork and leave it for at least 30 mins.  Some leave it overnight.

Cut the century egg into small pieces.

Add in the steam rice, shred ginger, half of the century egg, lean meat and water into the slow cooker. The ratio between water vs the steam rice is 4.5:1. Set the slow cooker to high and cook for at least half an hour or until the water is boiled. Set the slow cooker to low and leave it overnight. The ratio might be different as different slow cooker performs differently. The porridge should become sticky.

Take out the lean meat and it will looks as shown above.

Pull the pork using your hand.

Add in another half of century egg and cook with high setting for 20-30 mins. Garnish with chop scallions and the hand pulled pork.Season with soy sauce and sesame oil and it is ready to be served. If the porridge turned out to be too watery for next day together with the other half of century egg, you can always boil it with hot pot as it will become sticky faster compared to slow cooker. Enjoy~!