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1
Combine the rinsed rice with the water or stock in a heavy pot. Bring to a vigorous boil over high heat, then reduce to a steady simmer. Cook, stirring occasionally to prevent the base from catching, until every individual grain has fully dissolved into a smooth, silk-like mass and no discrete grain is visible — the congee is done when the surface moves as a single, fluid body.
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2
While the congee cooks, combine the shredded lean pork with the soy sauce, sesame oil, and white pepper in a bowl. Turn to coat evenly and leave to marinate until the congee is ready.
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3
With 5 minutes remaining, stir the marinated pork directly into the hot congee. It cooks entirely in the residual heat of the porridge. The pork is done when it has just lost its raw colour and remains tender — stop there; prolonged heat toughens it.
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4
With 3 minutes remaining, add the century egg pieces to the congee and stir gently. Some pieces will begin to dissolve at their edges, releasing the dark alkaline custard into the porridge and deepening its colour and savouriness. The pi dan is correctly incorporated when portions of it have partially melted into the base while some pieces remain identifiable — intact, separate chunks indicate it has been added too briefly; a uniformly grey pot indicates it has gone too far.
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5
Ladle into deep bowls. Add a few drops of lard to each bowl for a silk-like richness, then finish with a drizzle of premium sesame oil and a dusting of white pepper. Scatter spring onion and ginger julienne over the surface. Serve the you tiao alongside for dipping — the contrast of crisp, greasy dough against the smooth congee is part of the dish.