making roasted pork congee

1. Cut roasted pork into strips and place in plastic container.
2. Add a couple pinches of coarse salt and keep refrigerated overnight.
3. In a large pot, add rice and water and bring to a boil.
4. Reduce heat and add prepared roasted pork.
5. Let simmer for at least 2 hours.
6. Serve with chopped green onions and thousand-year-old eggs.

Roasted Pork

• Also called “siu yuk” in Cantonese (燒肉 in Chinese)
• Meat is from the belly of the pig
• You can find them hanging at the window at most Chinese BBQ meat stores
• They are sold either by the pound (ie. 1 pound) or by “bones” (ie. “2 bones” means the meat of two ribs bones)
• To keep the skin crispy, do not store in closed container when it is still hot. You will see the butcher cutting off the corners of the styrofoam container to allow air circulation

Thousand-Year-Old Eggs

• Also known as “century egg” or “preserved egg”
• It is called “pei dan” in Cantonese (皮蛋 in Chinese)
• It has been fed to Fear Factor contestants
• It has dark, jello-like egg whites and a dark-greenish yolk
• It is typically eaten with pork in congee, with parsley in soup, and with tofu in cold appetizers dishes
• To eat it, just peel the egg shell and dice/slice/quarter the egg
• A good thousand-year-old egg is one that has a clear brown jelly egg white with snowflake-like markings and a deep greenish yolk that is soft but not runny