Century Egg and Pork Porridge

I grow up eating porridge, until someday Porridge has become a big No-No for me... As a Teochew, my family loves cooking Plain Porridge to eat with lots of side dishes such as Pickled Vegetables; Salted Duck Egg; Braised Peanut; Fermented Tofu; Preserved Olive Leaves; and etc...

Some time my grandma even only mix the porridge with dark soya sauce...Hmmm, No-No-No-Noooooo...

She's bravo!

But when it comes to a flavoured Hongkong-style Porridge, i would say Yes-Yes!! and my favourite is which most of people will adore as well...  You agree? 

Century Egg and Pork Porridge

Serve 1

Ingredients

1 small bowl of cooked white rice*

1 small bowl of water* (or more, depends on personal preference)

1 Century Egg, boiled

Lean Pork slices ( i use 5 slices per serving, as i do not eat meat very much)

1/2 tsp Chicken Powder

Sesame Oil and Pepper to serve (optional)

N.B: I use the ratio 1:1 for rice and water

Method

• Boil Century Egg for 5 minutes, or until it cooks, chill in a bowl of cold water
• Meanwhile, add a bowl of rice together with water into a blender, blend to a finer porridge texture*
• Transfer blended porridge to a pot, add in lean pork slices, simmer in low heat until it cooks
• Add in seasoning (chicken powder; sesame oil and pepper), mix well
• Peel century egg, quartered, or thinly sliced
• Arrange on the top of the porridge
• Serve warm

N.B: I use a short-cut to serve porridge, as the original way to cook porridge is using a slower-cooking method, which requires lots of hours :p

Happy Cooking!!

xoxo