Ingredients

• 300 g lean pork loin or shoulder, in one piece
• 1½ tsp salt, for curing the pork
• 150 g jasmine rice
• 1 tbsp neutral oil
• 1 pinch salt, for the rice
• 3 century eggs
• 2 dried scallops
• 2.5 L water
• 3 slices fresh ginger
• 10 g fresh ginger, finely shredded, to serve
• 2 stalks spring onions
• ¼ tsp ground white pepper
• to taste salt

Method

1. 01
   Cure the pork Rub the piece of pork all over with one and a half teaspoons of salt, cover it, and leave it in the fridge overnight.
2. 02
   Soak the scallops Put the dried scallops in a small bowl, cover them with warm water, and let them soak until soft.
3. 03
   Marinate the rice Rinse the rice twice, drain it well, then toss it with the oil and a pinch of salt and let it sit.
4. 04
   Boil the water Bring the water to a rolling boil in a large heavy pot with the ginger slices.
5. 05
   Add the rice Tip in the rice, the scallops torn into shreds with their soaking water, and one century egg chopped roughly, then stir well and bring back to the boil.
6. 06
   Poach the pork Rinse the salt off the pork, lower the whole piece into the pot, turn the heat to a steady simmer, and cook until the pork is cooked through.
7. 07
   Remove the pork Lift the pork out onto a plate and leave it to cool while the congee keeps simmering.
8. 08
   Simmer the congee Partly cover the pot and simmer gently, stirring the bottom every ten minutes, until the rice has broken down and the congee is thick and smooth.
9. 09
   Shred the pork Tear the cooled pork into thin shreds with your fingers or two forks.
10. 10
    Dice the eggs Cut the remaining two century eggs into small wedges or dice.
11. 11
    Finish the congee Stir the shredded pork and diced century egg into the congee, simmer until heated through, and season with salt to taste.
12. 12
    Serve hot Ladle into bowls and top each one with spring onion, shredded ginger, and a pinch of white pepper.