Recipe detail

Name: Pork and century egg congee
Yield: 8
Cuisine: Chinese
Ingredients: 3.0000 l light vegetable stock; 400.0000 g basmati rice; 20.0000 ml soy sauce; 10.0000 ml vegetable oil; 15.0000 ml rice wine; 300.0000 g pork loin, cut into thin strips; 4.0000 tPcs preserved duck eggs; 1.0000 tPcs spring onion, thinly sliced (lengthwise)

Fish Pork and century egg congee

19. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Chinese

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Program steps

Preheating:
99 °C

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Steaming

Termination by time

00:20 hh:mm

99 °C

50 %

Ingredients - number of portions - 8

Name	Value	Unit
vegetable broth	3	l
basmati rice	400	g
mild soy sauce	20	ml
vegetable oil	10	ml
rice wine	15	ml
boneless pork loin	300	g
preserved duck eggs	4	pcs
cabbage leaves, cleaned	1	pcs

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	278.4 kJ
Carbohydrate	37.9 g
Fat	9.5 g
Protein	9.4 g
Water	0 g

Directions

1. Rinse the rice and soak for 1 hour in cold water and drain.
2. Marinate the pork in the rice wine and soy sauce.
3. Set the oven on full steam at 100°C.
4. Place the rice in a GN container and add the stock and the pork.
5. Cook for 20 minutes and season.
6. Peel off the preserved egg and quarter.
7. Serve, garnishing with duck egg.

Recommended accessories

GN container Stainless steel full