Wash one cup of rice thoroughly for two times. Put washed rice in a large pot. Add water. Use a 1:10 ratio for water content. Turn on fire and cook until it boils.
Remove the lid and reduce the heat to low. Cover again and cook for 30-40 minutes.
Cut pork tenderloin into slices first, then chop into strips. Remove any tendon or fatty part from the pork.
Marinate pork with 1/4 tsp salt, white pepper powder, 1/4 tsp potato starch, sesame oil. And mix in 2-3 tbsp of water.
Remove any packaging that came with your century eggs. Crack the egg shell on all sides. Peel the shell with the skin. Cut century eggs in half, then slice into quarters. Further slice into small pieces.
Slice one piece of peeled ginger and then cut into thin strips.Finely chop green onion. Check on the porridge. It should be a white and creamy consistency. If you can still see water separate from rice, just cook for a little longer.
Drop in the shredded ginger, mix well, then add century eggs. Add shredded pork in batches to prevent sticking together. Mix everything up to make sure all the ingredients are evenly distributed.
Season with salt, white pepper powder, drizzle some sesame oil, and top with chopped green onion.
Serve.
