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1
Combine the rinsed rice and water or stock in a heavy pot. Bring to a vigorous boil over high heat, then reduce to a low, steady simmer. Cook uncovered, stirring occasionally to prevent the rice from catching, for a minimum of 90 minutes. The congee is ready when the grains have fully broken down and the base is thick, creamy, and uniform — no distinct grain should remain.
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2
While the congee simmers, combine the minced pork with the soy sauce and sesame oil. Mix until evenly coated. Keep the meat loose — it must disperse through the congee as individual threads, not clumps.
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3
Season the finished congee base lightly with salt. The seasoning at this stage must be restrained: the century eggs carry considerable salinity and the pork will contribute further. Taste — the base should be subtly savoury, not fully seasoned.
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4
This is where the dish lives or dies. In the final 5 minutes of cooking only, stir in the marinated pork in small, scattered additions so that it disperses evenly through the congee without binding. Then add the century egg pieces and fold gently. The eggs require only gentle warming — no more than 5 minutes of residual heat. Removed too early they are cold at the centre; left too long they turn rubbery and their distinctive creamy yolk and translucent white are lost. The congee is ready when inky purple colour has bled through the base and the egg pieces are just warmed through.
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5
Ladle into deep bowls. Lay julienned ginger and sliced scallion over the surface, add rounds of you tiao, then finish with a few drops of sesame oil and a dusting of white pepper. Serve immediately — congee thickens rapidly in the bowl.