Pork & Century Egg Millet Porridge

I was craving for pork & century egg porridge (皮蛋猪肉小米粥) but since it is inconvenient to travel far during the current partial lockdown period, I took the chance to make this lower-carb version with millet grains instead of rice.

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Rice Cooker Millet Porridge

Pork & Century Egg Millet Porridge Recipe
You have the option of cooking everything in one-pot or using a rice cooker to cook the millet porridge before transferring to the stove top to continue cooking. I did the latter this time (pictured above), saving me much time & effort as the rice cooker did all the work of making the porridge for me. I needed to clear a leftover bowl green bean multigrain porridge in the fridge, so I added it to my rice cooker pot of cooked millet porridge as well, which is why you see the grains in my bowl. To make the millet porridge in the rice cooker instead of the stove,  use method 2 of this base millet porridge recipe.

Main Ingredients

Pork & Century Egg Millet Porridge Ingredients
Marinated sliced pork is the main meat component. The toppings are diced century egg, finely shredded ginger and chopped spring onion.

Adding an egg to the porridge

Pork & Century Egg Millet Porridge with Egg
I followed the hawker style by cracking a raw egg into my serving bowl and then ladling the hot bubbling porridge over. Stir the porridge continuously until the egg white is set, before topping the porridge with century egg & garnishes. This is the way I love my egg done (egg fully cooked with a bit of runny yolk) for 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.

Ingredients:

  • 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

Directions:

  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.