Chop up the century egg into small pieces as shown in the photo. Finely chop the ginger and spring onion.
Chop the pork offcuts into small pieces and coat them with a little flour.
Wash the rice and add it to a saucepan with 600 ml water. You can also use pre-cooked rice.
Boil the water over high heat at first and then reduce the heat to low. If the water level gets too low, you can top it up when it needs it.
After 10 minutes, add the pork and ginger.
After another 10 minutes, add the century egg and chicken stock powder and simmer for a further 2 minutes. Lastly, gently stir in the sesame oil and stop the heat.
Transfer the porridge to a dish and sprinkle some spring onion over the top to finish.
Story Behind this Recipe
Century egg tofu and century egg & pork rice porridge are the two best known examples of cooking with century eggs. I don't think that people know how to prepare them well in Japan but they're very delicious.
Different people prefer different porridge consistencies so please adjust the timings and amount of water to your taste. I didn't use any salt this time. Depending on the amount of water and rice you can add some salt if you feel that there isn't enough.