Cantonese Lean Pork Congee

Pork is simmered with rice, served with salted egg and hundred-year egg then garnished with ginger and green onion. This is a favorite brunch item served in dim sum restaurants.

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Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.

Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.

After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.

Cantonese Lean Pork Congee

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