Pork and Preserved Egg Congee

Rinse the rice until the water runs clear, mix with 0.5 tsp salt and 1 tsp vegetable oil, and let sit for 1 hour.

Cut the pork into thin strips, toss with cornstarch, oyster sauce, and 1 tsp vegetable oil; let marinate for 15–20 minutes.

Bring water to a boil in a large pot, add the rice, and cook over high heat for 5 minutes, stirring so the grains don't stick.

Reduce the heat to low, cover the pot, and simmer the congee for 30–40 minutes, occasionally scraping the bottom with a spatula, until the rice breaks down and the porridge turns silky.

Peel the preserved eggs, rinse, and cut into cubes; slice the ginger into very thin strips. Add half of the eggs and all the ginger to the congee.

Add the marinated pork, stir, and cook for 5–7 minutes until the meat is fully cooked through. Add the remaining preserved eggs, white pepper, and salt to taste, and heat through for another 2 minutes.

Ladle the congee into bowls, sprinkle with finely chopped scallions, and serve hot.