- Rinse and drain the rice to clean the grains and remove the excess starch. Repeat until the drained water is clear. Set aside.
- Make the garlic oil by combining the vegetable oil, sesame oil, and minced garlic in a small pan and heating over a low heat.
- Continue to cook the garlic until they turn golden. Take care not to burn them as the oil will become bitter. Set aside.
- In a bowl, combine the minced pork, soy sauce, ¼ tsp ground pepper and stir until well combine. Set aside and let marinate.
To Prep Salted Eggs
- If salted eggs are coated in salted charcoal, thoroughly remove and clean the black substance. In a saucepan, boil the salted egg in water for 15 mins.
- Drain the eggs and let cool slightly before removing the shells and then cutting in to small pieces.
To Prep Century Eggs
- If century eggs are coated in a caustic mixture of mud and rice husk, clean thoroughly before cracking them open. Cut the eggs into small pieces and set aside.
- In a large pot, combine the rice with 10 cups of water and add the ginger in to the pot.
- Cover the pot with lid and heat over a high heat until the water reaches a boil. At this point, reduce and let simmer while partially covered for at least 15-20 mins.
- Transfer the marinated pork in to the pot and break the pork in to smaller chunks. Cook for 5 mins.
- Add in the salted eggs, century eggs, salt, and the last of the pepper into the pot. Return to a simmer and continue to cook for another 10 mins or until the congee has reached a thick and creamy consistency. If the congee becomes too thick, add water back in to the pot.
- When the congee is at your desired level of consistency, remove from the heat and get ready to plate.
- To serve, ladle congee into bowls. Garnish with the garlic oil, green onions and ginger.