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Pork & Century Egg Millet Porridge

Pork & Century Egg Millet Porridge Recipe

In this recipe, everything cooks in one pot on the stove. Alternatively, you can also make the millet porridge separately in a rice cooker, before transferring the cooked millet to a pot on the stove.


  • 200g pork sliced thinly against the grain; see cooking note(s) below
  • 3/4 cup (150 grams) millet (小米) washed in a few changes of water until water runs quite clear; drained
  • 1.4 litre water top up with more water whenever needed
  • 4 tsp mushroom seasoning powder to taste; see note below

(A) Seasonings for Pork

  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 3 dashes white pepper powder

Suggested Garnishes

  • 1 hen’s egg (per bowl)
  • 2 century eggs diced
  • thinly julienned (shredded) ginger
  • finely chopped spring onions


  1. Marinade the pork in seasonings (A) for at least 15 mins or up to overnight in the fridge.
  2. Make millet porridge. Add washed millet and water in a large pot. Bring to a boil, then lower the heat to a simmer and cook, uncovered, for about 20-30 minutes, until the millet grains are tender but still intact. Skim the foam with a mesh strainer in the early stages of cooking if desired. Stir the bottom of the pot regularly. Top up with more water whenever needed during simmering.
  3. Cook the pork. Add the marinate pork (including any leftover marinade sauce), stirring them into the hot porridge until the pork is just cooked. Season the porridge with mushroom seasoning powder.
  4. Serve the porridge. Crack 1 egg in each serving bowl (if having it), then ladle over the cooked porridge while it is still bubbling hot. Stir continuously with a spoon until the egg white is fully cooked. Garnish the porridge with a spoonful of century egg, ginger and spring onions.

Cooking Note(s):

  1. For the cut of pork, use lean pork (most economical cut), shoulder butt or belly (mid-range) or tenderloin pork (most premium cut and most tender). Don’t overcook them to maintain tenderness.
  2. Mushroom seasoning powder is used as a delicious MSG-free seasoning for this millet porridge. You can substitute it with appropriate amount of salt, soy sauce or fish sauce.
  3. To make the millet porridge in the rice cooker instead of the stove,  use method 2 of this base millet porridge recipe.
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2 comments on “Pork & Century Egg Millet Porridge”

  1. How delicious! This has me drool terribly as I miss century eggs.

  2. 我们口味又一样了!I would absolutely do that raw egg stunt with this kind of Cantonese porridge , and egg cooked with runny yolk

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