A lower-calorie way to make Century egg pork porridge
Century egg pork porridge with lean pork and fresh ginger
Creamy rice porridge, lean pork and measured century egg make a savoury century egg pork porridge for about 405 kcal.
The distinctive egg should season the porridge rather than overwhelm it. Lean pork is sliced finely and velveted with a little cornflour, then cooked only at the end. Most century egg melts into the creamy rice while a small dice remains visible as garnish.
What changes—and what stays
From with fatty pork, fried dough and generous salty condiments often 550–750 kcal to 405 calories
Use trimmed pork loin, limit century eggs to four across eight bowls and replace fried dough with blanched greens. Century egg, ginger, white pepper, pork and sesame give mineral savouriness and warmth; spring onion freshens the long-cooked rice.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use trimmed pork loin, limit century eggs to four across eight bowls and replace fried dough with blanched greens | Century egg, ginger, white pepper, pork and sesame give mineral savouriness and warmth; spring onion freshens the long-cooked rice. |
How the flavor stays
Century egg, ginger, white pepper, pork and sesame give mineral savouriness and warmth; spring onion freshens the long-cooked rice.
A cost rule that survives inflation
A modest pork portion and four eggs flavour a large pot of rice, while frozen spinach or choy sum adds inexpensive colour and volume.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 500 gtrimmed pork loin
- 4century eggs
- 500 gwhite and brown rice blend
- 3.5 lreduced-salt chicken stock
- 600 gchoy sum
- 50 gfresh ginger
- 20 gcornflour
- 20 mlreduced-salt soy sauce
- 8 mltoasted sesame oil
- 35 gspring onions
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Slice and velvet the pork
Chill pork briefly, slice across the grain into thin strips and coat with cornflour, ginger and measured soy.
Look for: The lean strips are equal and lightly tacky, with no visible fat seams or heavy white coating.
Step 2 · follow the visible cue
Simmer rice to a creamy base
Rinse the rice and simmer in stock with ginger until grains bloom and partly dissolve, stirring more often as it thickens.
Look for: The base is creamy and cohesive but still flows from the ladle without catching on the pot.
Step 3 · follow the visible cue
Melt in most of the century egg
Dice the eggs, stir three quarters into the porridge and simmer briefly until their flavour disperses through the rice.
Look for: Dark and amber egg pieces are distributed evenly, with some melting into the pale porridge.
Step 4 · follow the visible cue
Poach pork only until tender
Separate pork strips into the gentle simmer, cook just until opaque, wilt greens and finish each bowl with reserved egg and spring onion.
Look for: Pork remains tender and separate, greens are bright and each bowl has a restrained visible egg garnish.
Calories at the same serving size
182 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate for two days and reheat to steaming with extra stock. Do not repeatedly cool and reheat the pork and rice.
Refrigerate for two days and reheat to steaming with extra stock. Do not repeatedly cool and reheat the pork and rice.
Frequently asked questions
Why is the pork tough?
It was sliced with the grain or boiled too long. Cut thinly across the grain and add it at the very end.
Can the century egg amount be reduced?
Yes. Start with three eggs and keep the same ginger and white pepper for balance.
- trimmed pork loin500 g
- century eggs4
- white and brown rice blend500 g
- reduced-salt chicken stock3.5 l
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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