CENTURY EGG AND PORK Recipe

Name: Noodles CENTURY EGG AND PORK Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300 g salted pork (or preserved pork belly); 4 pcs century eggs (pidan), peeled and diced; 300 g firm tofu (optional, cubed); 1 tbs ginger, julienned; 3 pcs scallions (green onions), white and green parts separated, thinly sliced; 1 tsp garlic, minced; 1 tbs light soy sauce; 1 tbs rice wine (Shaoxing wine) or dry sherry; 1 tsp sesame oil; 1 tsp white pepper; 1 tsp sugar; 200 ml chicken stock or water; 1 tbs cornstarch; 2 tbs cold water (for slurry); 2 tbs vegetable oil or peanut oil; 2 tbs cilantro leaves (optional)

Inspired by Noodles

Time40m

Serves4

salted pork, diced century egg

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Ingredients

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Main

10.6 oz (300 g) salted pork (or preserved pork belly)

4 pcs century eggs (pidan), peeled and diced

10.6 oz (300 g) firm tofu (optional, cubed)

Aromatics & Seasoning

1 tbs ginger, julienned

3 pcs scallions (green onions), white and green parts separated, thinly sliced

1 tsp Garlic, minced

1 tbs light soy sauce

1 tbs rice wine (Shaoxing wine) or dry sherry

1 tsp Toasted sesame oil

1 tsp White pepper

1 tsp sugar

Sauce & Thickener

7/8 cup (200 ml) chicken stock or water

1 tbs Cornstarch

2 tbs cold water (for slurry)

Oil for cooking & garnish

2 tbs vegetable oil or peanut oil

2 tbs cilantro leaves (optional)

Method

Main

Prepare pork

If the salted pork is in a large piece, dice into roughly 1 cm (1/3 inch) cubes. If it has a rind or excess salt, briefly rinse and pat dry. If using very salty preserved pork, blanch in boiling water for 1 minute to remove some salt, then drain and pat dry.

Render pork

Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add the diced salted pork and cook, stirring occasionally, until fat renders and edges begin to brown, about 6–8 minutes. Remove excess rendered fat if there is a lot, leaving about 1 tablespoon in the pan for flavor.

Add aromatics

Add the ginger, the white parts of the scallions, and the minced garlic to the pork. Stir-fry for 30–60 seconds until fragrant but not burned.

Deglaze & flavor

Pour in the rice wine and light soy sauce; stir for 30 seconds to deglaze and integrate flavors. Add sugar and white pepper and stir to combine.

Add stock and tofu (if using)

Pour in the chicken stock (or water) and bring to a gentle simmer. If using tofu, add the cubed tofu now and gently stir to avoid breaking the cubes. Simmer 3–4 minutes to heat through and allow flavors to combine.

Thicken sauce

Mix the cornstarch with the 2 tablespoons cold water to make a slurry. While stirring the simmering mixture, pour in the slurry gradually until the sauce reaches a silky, slightly thickened consistency (you may not need the full slurry). Simmer for 1 minute after thickening.

Add century eggs

Turn heat to low. Gently fold in the diced century eggs, taking care not to break them into mush — the translucent black/green yolks and firm whites should remain distinct. Warm the eggs through for about 1 minute; do not boil aggressively once the eggs are added.

Finish

Drizzle the sesame oil over the dish, taste and adjust seasoning (add a pinch of salt only if needed, as the salted pork and soy may already provide sufficient saltiness).

Garnish & Serve

Transfer to a serving plate or shallow bowl. Scatter the green parts of the scallions and cilantro leaves over the top. Serve hot with steamed rice.