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Pork Congee

Pork Congee - Chinese Recipes For All

The most flavoursome congee you'll ever taste

This pork congee produces the most amazing flavour. We'll treat the pork fabulously and slow cook it in the rice, providing a match made in heaven!

Time: Prep 15 mins / Cooking 90 mins

Difficulty: Easy



Serves 2-3

For the pork balls:

  • 250g minced pork
  • 1 spring onion, finely chopped
  • 4 tbsp cornflour
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1/2tsp salt
  • 1/2 egg, beaten
  • A pinch of white pepper

For the dish:

  • 150g long grain rice
  • 1500ml boiled water
  • 1-2 slices, ginger
  • 1/2 tsp salt, to taste
  • A pinch white pepper, or to taste
  • 1 spring onion, sliced

Watch how we make it:



Boil the kettle. Cut slices of ginger and cut spring onions into thin slices.


For the pork balls, prepare the spring onion and beat 1/2 egg.


Put your mince pork meat in a bowl. Add in the finely chopped spring onion, cornflour, sugar, sesame oil, soy sauce, salt and white pepper. Mix this together well. Then add in 1/2 beaten egg and mix this in.


Roll approx 12 pork balls (approx 1 inch diameter) and set aside.

Ready? Let's cook!


Add 1500ml of boiled water from the kettle, the rice and ginger into a saucepan on high heat. Stir it a little until it starts simmering.


Add the pork balls and stir until it simmers again. Turn down to low-medium heat. Place the lid on at an angle leaving room for steam to escape.


Simmer for 60-90 minutes. Give the congee a stir every 20 minutes. You want to cook it till it feels creamy, like a thick soup. If you like it thicker, simmer for full 90 minutes. If it is too thick add a little water to loosen it up.


Add salt and white pepper and stir in.


Serve with spring onion and soy sauce on the side to add to taste.

Done! 祝您好胃口!

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